Create's Consultant Chef, Adam Byatt, shares his tried and tested chocolate hot pot recipe with us - it's easy to make and the utlimate crowd pleaser, so give it a go and tell us what you think at @createfood.
Adam says, "Over the years, we've had a number of complex desserts on the menu at Trinity Restaurant - soufflés, parfaits and so on - but these posh desserts were not hitting the spot for me. We worked on this recipe tirelessly, eliminating the flour completely in order to produce a warm, decadent chocolate soup that delivers the ultimate chocolate hit, and it's stayed on the menu ever since!"
Ingredients - Makes: 10
255g dark chocolate (70% cocoa solids)
255g butter 4 eggs
4 egg yolks
125g caster sugar
Preparation
Roughly chop the chocolate and butter and place the pieces in a bowl.
Method
1 Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure they do not get too hot. Remove the bowl from the pan, and stir the chocolate and butter together well with a spatula. Allow to cool slightly, but keep warm.
2 Put the eggs and egg yolks into a separate bowl and whisk slowly with an electric mixer. Add the sugar gradually, a few spoonfuls at a time (this will help aerate the eggs), and continue whisking until the mixture turns pale yellow and holds a ribbon trail when the mixer is lifted.
3 Using the spatula, gently fold the melted chocolate and butter into the egg mixture (taking care not to collapse the aerated eggs). Transfer to a container, cover and leave to relax in the fridge for an hour (or up to 3 days).
4 When you are ready to bake the hot pots, preheat the oven to 210°C/190°C fan/gas 61/2. 5 Spoon the mixture into 10 small ovenproof pots, coffee cups or medium-sized ramekins placed on a baking tray. Bake for 10-12 minutes until the centres are warm.
Serve with good quality vanilla ice cream - the combination of hot and cold takes this dessert to another level.
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