Chocolate pots

1 large slab (200 g) dark chocolate, roughly broken into pieces

200 g butter

6 eggs, separated

5 ml (1 t) vanilla essence 150 g castor sugar

30 ml (2 T) nuts, finely

chopped

30 ml (2 T) cake flour whipped cream to serve cocoa for dusting

(optional) extra melted dark chocolate to serve (optional)

Grease 6-8 ramekins with butter.

1 Put the chocolate and butter in a glass bowl and microwave, stirring every 30 seconds, until melted. 2 Whisk the egg yolks, vanilla essence and castor sugar together. Stir in the nuts, flour and melted chocolate.

3 Whisk the egg whites until peaks form and fold gently into the chocolate mixture.

4 Divide among the prepared ramekins and place in a flat-bottom cast iron pot. Pour boiling water into the pot to halfway up the sides of the ramekins. Bake over low coals for 20-25 minutes.

5 Serve the chocolate pots with whipped cream, dust with cocoa and finish with a dollop of melted chocolate (if using).

3 SERVES

6-8 Preparation 10 min Baking 20-25 min