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Poronui recipe series: Chocolate Pots
– Cuisine

“This cheeky little chocolate hot pot will tick all the chocolate fetish boxes. It’s quick to put together, looks fancy, tastes decadent, and is always a crowd-pleaser! Serve with a dollop of crème fraîche and a few raspberries.”

Chocolate Pots | Serves 4
by Chef Steven Paterson


  • 100g castor sugar
  • 1 whole egg
  • 125g good dark chocolate
  • 125g butter
  • 35g plain flour
  • Icing sugar, for dusting


Preheat your oven to 200°C. Using a pastry brush and some butter, generously grease four ramekins.

In a stand mixer, whisk the egg and sugar on high until light, fluffy, and pale in color.

Whilst the mixer is working, melt the butter and chocolate together in a pot over a low heat until melted. Once done, set aside to cool slightly.

When the egg mixture is ready, sift in the flour and mix well. Then slowly add the chocolate mix until combined — remember to scrape the pot to get all the chocolate mix.

Once combined, pour into your greased ramekins and place in the oven.

Bake for approximately 12-14 minutes. They should have risen up and still have gooey centers.

Dust with icing sugar and enjoy! And remember, the ramekins themselves will be hot.

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