Dessert
Molten Chocolate Hot Pots
Method
Set the EGG for indirect cooking with the convEGGtor legs down preheating to 232◦C.
Spray individual ramekins with cooking spray and dust the entire inside with granulated sugar. Set aside.
Melt butter and chocolate in a saucepan over a low heat stirring frequently. Set aside and let cool for 10 minutes.
Using the whisk attachment of an electric mixer, beat the eggs and egg yolks for 3 – 4 minutes until light and ribbony.
Add vanilla extract and confectioners’ sugar and beat for an extra minute.
Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat until just mixed.
Fill each ramekin ¾ full and refrigerate (minimum 30 minutes, but can be made the day before).
Place ramekins onto the convEGGtor and bake for 6 – 8 minutes until slightly firm to the touch.
Immediately turn onto plates and serve with whipped cream.
Insider’s Tip:
Cakes should be firm, but not cooked all the way through.
