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Little Hot Chocolate Pots

These have all the deliciousness of a chocolate fondant but without the faff of them going wrong! Serve in the ramekin or if you want to really fancy things up bake them in a tea cup. 
Makes 6

100g dark chocolate, chopped
100g unsalted butter
2 large eggs 
100g caster sugar
40g self-raising flour
30g cocoa powder
1 teaspoon baking powder

You will need 6 ramekins.

Melt the chocolate and butter in a small bowl either in the microwave on a low setting or over a pan of barely simmering water. Stir until smooth and remove from the heat.

Whisk together eggs and sugar until really light and fluffy, you should be able to leave ribbons of mixture on the top when you lift the whisk from the bowl. 

Fold the melted chocolate and butter into the mixture. Sift the flour, cocoa and baking powder into the bowl and fold in using a large metal spoon. Spoon into 6 ramekin dishes and chill in the fridge for at least an hour up to 24 hours.

Preheat the oven on to 200c/400f/Gas mark 6. 

Bake the puddings on a baking tray on the middle shelf of the preheated oven for about 8-10 minutes, the top should be baked and the middles should soft.