Chocolate Pots
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 Tbsps softened butter (for greasing)
- ½ cup unsalted butter (cut into 1/2-inch cubes,)
- ¼ cup sugar
- 8 ozs plain semi-sweet chocolate (coarsely chopped)
- 3 Tbsps Amaretto
- 4 eggs
- ½ tsp pure vanilla extract
- ¼ tsp kosher salt
- powdered sugar (for decorating)
Preparation steps
1.
Preheat oven to 325 degrees F.
2.
Using 2 tablespoons of the softened butter, grease 6 (1/2 cup) ramekins. Place the ramekins in a 9 by 13-inch baking dish and set aside. Bring a medium saucepan of water to a simmer.
3.
Combine the chocolate, remaining butter and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the chocolate, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
4.
Meanwhile, combine the eggs, sugar, the vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of the egg mixture into the chocolate mixture with a rubber spatula. Repeat this process 2 more times-until all of the egg mixture has been folded into the chocolate.
5.
Divide the batter evenly between the prepared ramekins and add enough water to the baking dish to come halfway up the sides of each ramekin. Bake until the cakes have risen slightly and the edges are just beginning to set, about 20 minutes. Remove the ramekins from the baking dish and set aside to cool slightly. Garnish with confectioners' sugar, and serve warm or room temperature.
