Gooey Chocolate pots

Melt in the mouth chocolate bakes


  • 175g Avonmore unsalted Butter (important)
  • 175g unsweetened chocolate 70% cocoa solids) chopped up
  • 3 large Eggs
  • 250g unbleached castor sugar.
  • 1/2 teaspoon vanilla essence
  • 85g self raising flour, sifted
  • 30g chopped walnuts
  • Avonmore Dessert Cream


Oven at 180 C

  1. Melt together Avonmore Butter, chocolate, coffee essence and vanilla, in a bain marie (bowl over a pan of steaming water).
  2. In a separate bowl, beat together eggs and sugar until very pale and creamy. Gently stir in the chocolate mixture, still warm.
  3. Using a wooden spoon (not a whisk) fold in the sifted flour and nuts.
  4. Pour into the individual ramekins
  5. Place in a baking tray with some water covering the bottom of the tray (this will create a steam). Bake for 18 mins until the outside is firm and the middle is still soft and wobbly.


Serve warm or at room temperature with Avonmore Dessert Cream poured over

and a few blueberries.

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