Instructions

1. Preheat oven to 190°C/170°C fan assisted/gas 5.
2. Put chocolate and butter in a small heat proof bowl. Melt together in the microwave, blasting for 10 seconds at a time and stirring each time so that the chocolate doesn’t burn. Alternatively, place bowl over a pot of barely simmering water to melt. Leave aside to cool slightly.
3. In a medium sized bowl, whip together with an electric mixer eggs with sugar, vanilla and salt until it’s a pale-yellow colour.
4. While whisking on low speed, slowly pour in the chocolate mixture. Mix until just combined, make sure to scrape down the sides of the bowl. The mixture will thicken at this point.
5. Divide batter evenly between 6x 175ml ramekins. Place ramekins on a baking sheet and bake in oven until the edges are set but the centre still has a wobble, about 10 minutes. Don’t be tempted to bake for too long otherwise you won’t get that lovely gooey middle.
6. Remove from oven and leave to cool for about 5 minutes so that they’re not scalding hot.
7. Make the whipped cream while chocolate pots are cooling slightly but simply combining ingredients together in a medium sized bowl and whisking until soft peaks form.
8. Serve chocolate pots with a generous dollop of whipped cream and a few fresh berries or a fruit coulis drizzled on top.