Melting choca mocha pots

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Serves: 3

By Jackstini

(1 Vote) 1


  • 125g butter

  • 150ml double cream (to serve)

  • 150g sugar

  • 150g dark chocolate (minimum 70% cocoa solids)

  • 10g cocoa powder (to dust)

  • 2 tbsp instant coffee (mixed with 1 tbsp boiling water or half water/half Tia Maria)

  • 3 eggs

  • 40g plain flour


  1. Melt the butter and chocolate together in a bowl over a pan of gently boiling water then leave to cool slightly.
  2. In the meantime, grease 6 ramekins with butter and dust with cocoa, tapping out any excess.
  3. Beat together the eggs, sugar, dissolved coffee and flour.
  4. Pour the chocolate mixture onto the egg mixture and stir together until smooth, then pour into the ramekins.
  5. Bake for 10-12 minutes at 200C/Gas Mark 6, the tops should start to crack slightly.
  6. Serve with cream.

Handy Hint

Make in advance and keep in the fridge for up to 24 hours, then bake when needed.

Additional Information

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Nut Free

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Your comments

  • Jackstini 17/01/08 17:13

    Doddle to make and very impressive at dinner parties! People's faces when they first put the spoon in and the centre is full of gooey chocolate...! mmmmmm