CHOCOLATE HOT POTS

I went on a Carnival cruise with Maren in July and the Warm Chocolate Melting Cakes were their best dessert. I gained 4 lbs. eating more than my share. When I came home I began research on a recipe (love the internet). After trying 3 recipes this is the one I created and am pleased with the results.  A friend named them Hot Pots. 

(I have simplified the recipe for those of you who have seen this before.  There was too much information) They are really very simple. 

1 C. butter melted and add:
8 oz. dark chocolate – stir until chocolate is smooth.  If you use semisweet add 2 T. Dutch process Cocoa or what you have. (I often 1 1/2 times this recipe which uses 1 pkg. of Hershey's Dark Choc Chips from Walmart and I still add 1 T. Cocoa. (Love these Hershey chips) 

  

Cool the chocolate for 10 minutes if it is hot. Add 4 eggs and 1 egg yolk along with ½ C. of sugar, ¼ C. of flour and 1 tsp. vanilla. Stir well and chill until solid. This can stay in the refrigerator for a week and it will also freeze (form into balls, chill on a sprayed plate and then lift them in a fold top bag individually . (if you only want to bake a couple at a time like we do) One recipe makes about 7 cups. 

The baking process is the key to success. Buy some small ceramic ramkins 3 1/2 inch (the clear glass ones get too hot.  Ross has them often.  

Fill the Pam sprayed cups with 1/3 C. generously filled cold mixture.  If I have it I make a hole in the middle and add a T Nutella. Bake at 400 for 13-14 minutes. That's what it takes in my oven.  I have also added a choc, or mint truffle in the middle and it is a fun addition.  Don't bake them until the center closes over.  You want the center to be gooey.

A scoop of ice cream on top of the ceramic cups is my favorite. I receive rave reviews every time I serve this. Enjoy!