Dark, rich, and with just the right touch of heat, these gooey-centred chocolate pots offer a relaxed, easier alternative to the classic chocolate fondant. They can be made in advance, making them perfect for Father’s Day or any evening when you want to add a bit of dramatic flair to the dessert table.
SERVES: 6–8 (DEPENDING ON THE SIZE OF YOUR RAMEKINS)
PREP TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
INGREDIENTS:
200g dark chocolate, chopped finely
70g unsalted butter, chopped
30g Banhoek Chilli Oil
Generous pinch of sea salt
3 eggs, lightly beaten
110g caster sugar
30g plain flour
6-8 ramekins
METHOD:
Preheat the oven to 170°C (340°F).
Melt the chocolate mix:
In a heatproof bowl (microwave or set over a pan of simmering water), gently melt the 200g dark chocolate, 70g butter, and 30g Banhoek Chilli Oil together. Stir occasionally until smooth and glossy. Add a generous pinch of sea salt, then set aside to cool slightly.
Mix eggs and sugar:
In another bowl, whisk the 3 eggs with 110g caster sugar until combined and slightly thickened.
Combine and fold:
Gradually whisk the warm (but not hot) chocolate mixture into the eggs and sugar, whisking constantly to avoid scrambling the eggs. Sift in the 30g flour and gently fold until just combined.
Divide and bake:
Spoon the batter into the ramekins, filling each about three-quarters full. Bake for 10–20 minutes, depending on the thickness and size of your ramekins. You’re looking for a crackly top and set edges, with the centre still soft, saucy, and molten. Thin-walled ramekins tend to bake in 10–15 minutes; thicker ones may need closer to 20 minutes. Keep an eye on them — the middle should stay wobbly and slightly underbaked.
Serve:
Enjoy warm, with a dollop of crème fraîche or a scoop of ice cream — or just as they are.
