Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Gooey Chocolate Pots with Salted Caramel Sauce

A hug in a cup! I know this isn’t my usual family meal offering! I don’t tend to share pudding and sweet treat recipes, because quite honestly I make very few. These Gooey Chocolate Cups, created for a magazine food feature are a great recipe to outsource to the children. Gluten free, they are made with just eggs, sugar, butter, chocolate and optional vanilla extract. No flour.

Serves: 4

Prep: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Difficulty: easy



4 eggs separated
120g unsalted butter
4 tbsp caster sugar
250g 70% cocoa dark chocolate
1 tsp vanilla extract
½ tsp salt
For the Salted Caramel Sauce:-
140g light brown sugar
2 tbsp golden syrup
50g butter
300ml double cream
½ tsp salt

Whipped cream or ice cream to serve

For the salted caramel, in a pan heat the butter, brown sugar and golden syrup. Stir until everything has melted.

Once the mixture starts to bubble, add the double cream and simmer for 2 minutes.

Stir in the salt and allow to cool slightly.
For the chocolate cups, grease 4 large ramekins or oven proof mugs.

Whisk your egg whites until they form stiff peaks. Start adding the caster sugar 1 tbsp at a time counting to 20 in between until you have a glossy meringue mix. Set aside.

Melt the chocolate and butter in a bowl above a pan of simmering water (Bain Marie). Once the butter and chocolate are melted stir in the remaining 2 tbsp caster sugar.

Now stir in the egg yolks and salt.

Gently fold in the meringue mixture.

Spoon the chocolate mixture into the cups or ramekins and bake for 25-30 minutes in an oven at 180 degrees.

The pots should be gooey in the middle and like cake on the outside.

Add a dollop of whipped cream or icecream and drizzle over some salted caramel.

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