Chocolate Pots with Orange Syrup

60 minutes + colling time


Cherry Tarts


Everyone loves chocolate puddings and paired with an orange syrup a marriage made in heaven!


Oven temperature

200ׄ°c/180°c fan – 400°f – Reg 6


  1. Lightly grease 12 ramekins

  2. Break chocolate into a bowl with butter and pinch salt and gently heat over simmering water until all melted and combined. Keep an eye on this and stir every now and then

  3. Leave to cool.

  4. With electric whisk add sugar and eggs to chocolate until fully incorporated

  5. Mix in vanilla. and flour

  6. Pour into prepared ramekins and place in a deep baking tray add boiling water until half-way up the dishes.

  7. Place into the oven be careful not to get scolded with boiling water in pan

  8. Bake for 10-12 minutes remove from the tray and leave to cool for a short while

  9. Make syrup by squeezing all the juice from oranges add to heavy duty pan add sugar and bring to the boil

  10. Now simmer gently for approx.. 15 minutes until the sauce has started to thicken and coats the back of the spoon.

  11. When ready to serve, pour orange sauce into centre of pots and add cream.

Cooks tips

The pots can be made in advance freeze before cooking, allow 5 minutes extra in oven if cooked from frozen. Also allow to cool for a few minutes as the centre can be very hot!

Serve with

Clotted Cream

Wine pairing

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Cherry Tarts


  • 135g 70% dark chocolate

  • 135g butter

  • 200g soft brown sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 70g plain flour

Orange Syrup

  • 4 oranges

  • 2 tabs caster sugar