Inspired by Nigella Lawson’s recipe for Chocohotopots, this ooey-gooey dessert can also be made using white chocolate.
6 tbsp. unsalted butter, plus more for ramekins
½ cup sugar, plus more for ramekins
4¼ oz. semisweet chocolate, such as Hershey’s Special Dark, chopped
¼ cup flour
¼ tsp. salt
1 egg, plus 1 egg yolk
Berries, for serving (optional)
1. Heat oven to 350°. Butter and sugar 4 4-oz. ramekins and place in a 9″ x 13″ baking dish; set aside. Melt butter and chocolate in a 1-qt. saucepan over medium heat; cook, stirring, until smooth, about 2 minutes. Remove from heat and whisk in sugar, flour, salt, egg, and yolk. Divide mixture between ramekins. Pour 1″ boiling water in the baking dish around the ramekins; bake until tops are firm, 16-18 minutes. Let cool slightly before serving and serve with fresh berries, if you like.
2. Drain chiles, reserving soaking liquid, and remove and discard stems and seeds. Transfer chiles to a blender and set aside. Return pot to heat, and add tomatoes, and onion; cook, turning as needed, until blackened all over, about 10 minutes. Transfer to blender, along with garlic, cinnamon, sugar, and cumin; puree until very smooth and set aside.
Return pan to medium-high heat, and add oil. When hot, add chile puree, and fry, stirring constantly, until slightly reduced, about 10 minutes. Add stock, and bring to a boil; remove from heat, stir in chocolate, and season with salt and pepper. Serve ladled into bowls with a dollop of sour cream, a few slices of avocado, cilantro leaves and some tortilla strips.