I got this recipe from David Lebovitz who got this recipe from a cookbook called Sinfully Easy Delicious Desserts. That book does not lie. This hot chocolate pudding was A.) Easy and B.) Delicious. The best part was drizzling it with caramel sauce, hazelnuts and a scoop of ice cream. I don’t know what I felt more guilty about: how easy it was to create this rich dessert or eating it after I went to the gym. Regardless, I’m very interested to see what other sinful desserts are in that book!
Source: David Lebovitz
3 or 4 ounces unsalted butter, at room temperature, cubed
6 ounces semisweet or bittersweet chocolate, chopped
3 large eggs, at room temperature
6 T. sugar
pinch of salt
- Preheat the oven to 375. Set ramekins or baking dishes on a baking sheet.
- Put the butter and chocolate in a medium-sized bowl, and set the bowl over a pan of barely simmering water, stirring gently until smooth. Remove the bowl from the heat. Alternatively, place dish in microwave for 30 seconds. Stir and microwave for another 30 seconds. Repeat until chocolate and butter is melted and combined.
- Using an electric mixer, or by hand with a whisk, whip the eggs, sugar, and salt until the mixture is light and foamy, and just holding its shape – about 5 minutes with a machine, or longer by hand. Fold one-third of the beaten eggs into the chocolate to lighten it, then scrape the lightened chocolate mixture over the beaten eggs, and fold it in just until there are no streaks of eggs visible
- Divide the batter into the baking dishes, filling them no more then 3/4rds full.
- Bake the puddings on the lower rack of the oven for about 15 to 20 minutes until the puddings are puffed up, but a toothpick inserted into the center comes out with some soft, “gooey” chocolate attached.