Today I met a few friends at the public library to study for our science exam. I smirked when I saw how full the study hall was; it seemed we weren’t the only ones who were studying at the library. People often say that studying at the library is easier as there are fewer distractions, but it’s a different story when it comes to study groups.
Surprisingly, I actually studied at the library today. It was pretty torturous to sit for three hours, reviewing long-forgotten concepts that I’d learned back in September, but I made it through... one of the three units we’d covered in the whole year. Twelve more hours and I might actually feel prepared for the science exam.
Of course, sitting and forcing oneself to read the textbook for hours on end isn’t an easy feat.By the two o’clock, Shaun left for work. At the two and a half hour mark, Zico left for a dentist appointment. When the clock struck three, Jonathan left as well. At three-thirty, Suzy and I decided to pack things up and go back to her house to make Chocolate Pots. Obviously, Chocolate Pots rank higher in importance than studying for our science exam.
When we began making these Chocolate Pots, I had resolved not to eat one. As we quizzed each other on the structures of a cell, the smell of chocolate wafted throughout the house. Of course, I ended up changing my mind when I saw the Chocolate Pots come out of the over, their tops puffed and slightly cracked.
Click below for the recipe.
This isn't the first recipe Suzy has adapted from Nigella Lawson. Obviously, I need to watch some of her shows to see why Suzy likes her so much.
These Chocolate Pots are almost like under-baked brownies, in the sense that the same ingredients are used: chocolate, sugar, butter, eggs, and flour—delicious, no doubt, but very unhealthy. The centers are gooey and chocolate-y, while the tops and outer edges taste like chocolate bread.
- 1 stick plus unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 2 eggs
- 1/3 cup superfine sugar
- 3 tablespoons all-purpose flour
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter 4 (2/3 to 1-cup capacity) ramekins and set aside.
In a bowl suspended over a pan over simmering water, melt the dark chocolate and butter, stirring occasionally. Set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture.
Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath. Serve immediately.