Chocolate Pots

This recipe was adapted from Nigella's Choco-Hoto-Pots... I had to substitute a few ingredients from her original recipe since I didn't have a few things.  It still turned out to be delicious, but not exactly the same texture.   If using the original ingredients, your choco-hoto-pots should be cracked on the top (like a brownie), and soft and gooey in the centre.  My chocolate pots are more of a cake like/brownie texture on the outside, and very moist in the middle.





Ingredients:
- 3/4 cup sugar (I used brown)
- 1 stick/1/2 cup of butter (I used low-fat margarine)
- 3/4 cup of dark chocolate chips
- 3 table spoons of flour (I used sifted whole wheat flour)
- 2 eggs







1. Preheat oven to 200C/400F
2.  Grease 4 ramequins
3.  Combine chocolate and butter in a "bain marie" (or melt them together in the microwave).
4. In a separate bowl, whisk together the eggs and sugar.  Then add in 3 tablespoons of flour
5. Combine with cool chocolate mixture and stir.
6.  Divide into four ramquins.
7. Bake on tray in oven for around 15-20 minutes, until the top looks cracked.

 Enjoy!

P.S.  I baked the left over batter in the next couple of days after it had been in the fridge.  The mixture was thicker since I had stored it in the fridge and when I baked it, the centre was melted - which is exactly how it should be!