Saucy chocolate pots

50g (2oz) unsalted butter, plus extra for greasing
50g (2oz) dark chocolate (containing at least 50% cocoa solids), broken into small pieces
Splash of booze – brandy or rum work best
2tbsp golden caster sugar
1 large egg
1tbsp plain flour, sifted
Icing sugar and crème fraîche or double cream, to serve

In short	Preparation time: 10 mins Cooking time: 15 mins Total time: 25 mins Serves: 1-2 people Course: Desserts

Method

1 Turn the oven to 200°C (180°C fan oven) mark 6. Lightly grease two 150ml (1/4 pint) ovenproof cups or bowls with a little butter.

2 Put the butter and chocolate in a large heatproof bowl, then rest this over a pan of simmering water. Make sure the base of the bowl doesn’t touch the water or the chocolate will overheat and turn grainy. Turn off the heat and leave to melt. Remove the bowl from the pan, add the brandy or rum to the chocolate and stir until smooth and glossy. Leave to cool a little.

3 Meanwhile, put the sugar and egg in another large bowl and beat well with a balloon whisk until thick and moussey.

4 Check the chocolate mix has cooled by feeling the bottom of the bowl. Pour the melted chocolate into the egg mixture, then add the sifted flour. Use a large metal spoon to fold everything together – but be gentle.

5 Divide the mixture between the two cups or bowls and put them on a baking tray.

6 Bake for 10-12min until just firm round the edges. Dust with icing sugar and add a dollop of crème fraiche or spoon some double cream on top.