I couldn’t possibly finish this series without a nod to Nigella. And chocolate pots are easy to prepare, intensely rich and decadent. Of course, you must use the best quality dark chocolate you can find- minimum 70% cocoa solids- and the rest is just a matter of pulsing everything together in the food processor, coupled with patience as the pudding sets.
Mine came out with one too many air bubbles, but no matter. It was gobbled up in seconds!
NIGELLA LAWSON’S CHOCOLATE POTS ( From Nigella Bites.)
- 175 grams dark chocolate, 70% cocoa solids ( I used Lindt,)
- 150 ml double cream
- 100 milk
- 1/2 teaspoon vanilla extract
- 1 egg
- 6-8 ramekins, depending on the size
- In a food processor, blitz the chocolate to shards.
- Heat the cream and milk together until it almost boils. Pull off the heat, add the vanilla and pour this liquid over the chocolate in the food processor. Allow the mixture to rest for 30 seconds so that the chocolate melts somewhat.
- Blitz for 30 seconds, then add the egg and process for 45 seconds more.
- Pour the mixture into ramekins and set for a minimum of 6 hours to overnight.
- Take them out of the fridge and allow them to rest at room temperature for 15 minutes before serving.
I’ve baked with figs before, but that was in a galette, and there was a heady dose of frangipane, and that outshone the figs.
Baked fruit makes for a simple and nourishing dessert, especially if you’ve had one chocolate cake too many. This recipe is inspired by Purple Foodie’s baked figs with goat cheese, except that I kept it unadorned- just plain figs with some rosemary, honey and a squeeze of lime.
Ever since I baked Nigella Lawson’s rosemary loaf cake, I’ve been a fan of using the woody herb in desserts. The figs pair well with the rosemary honey, and the lime adds a little sharpness. The cuts I made on the figs ran a little too deep, which is why they are pictured here, arms outstretched. Just remember to slit them about halfway through, especially since there is no stuffing!
There is no recipe as such: just slit the figs halfway through, drizzle liberally with honey (or use a scant amount, if you prefer,) sprinkle some fresh or dried rosemary over the top and add a squeeze of lime. Bake in an oven preheated to 180 C for 10-12 minutes. Serve with whipped cream, ice cream or as is.
This recipe is too good to not share again. The best of a blondie, cake and chocolate chip cookie all in one. With all those cookie swaps and assortments cookie boxes during the holidays, it’s nice to mix things up a little and create an individually-portioned dessert cookie. At once melty, crunchy and chewy, this deep dish chocolate chipper is a little hard to beat.
Sure, there may be a little extra washing up for the host (with all those ramekins,) but you’re guests will love you for it.
Original recipe and post here.