Molten Chocolate Pot

Tristan Welch, KYN's Executive Chef, has crafted a delectable recipe for you, thoughtfully emphasising fresh, seasonal ingredients, satisfying flavours, and a harmonious nutritional balance.

Treat yourself to something special this week with our Molten Chocolate Pot recipe. With their soft, melting centre and just four ingredients, these sweet treats are the perfect way to satisfy your cravings and add a touch of comfort to your day.

INGREDIENTS:

Serves 6

230g dark chocolate chopped
50g coconut oil
6 large eggs
45g almond flour

METHOD:

In a medium bowl, combine the chopped chocolate and coconut oil. Microwave in 30-second intervals, stirring after each round, until smooth. Set aside to cool to room temperature.
Crack the eggs into a large bowl. Using an electric mixer, beat them until light, airy, and foamy (like a cloud).
Slowly pour the cooled chocolate mixture into the eggs. Gently fold with a spatula, keeping as much air in the eggs as possible.
Fold the almond flour into the mixture, stirring just until combined.
Preheat the oven to 200°C (180°C fan). Spoon the batter into 6 ovenproof ramekins or small pots. Bake for 6 minutes until the edges are set but the centre remains gooey.
Enjoy warm with a drizzle of cold cream.