Baked Hot Chocolate Pudding: Everything You Love in One Bite

September 12, 2018

This Baked Hot Chocolate Pudding is a marriage between a poufy soufflé and a rich, gooey pudding. And if you’re like me, it’s impossible to put the batter in the oven without sneaking in a few spoonfuls. So imagine how much I had to restrain myself for this recipe. It’s all sorts of wow in the mouth that a certain amount of discipline is mandatory to keep you from licking the ramekins (and all the other utensils and bowls) clean.

Taken from today’s featured book, Sinfully Easy Delicious Desserts, a generous serving of this Baked Hot Chocolate Pudding is already delicious on its own. But of course, it wouldn’t hurt to add a scoop (or two) of vanilla ice cream and drizzle it with some Homemade Caramel on its slightly crusted top now, would it?

Baked Hot Chocolate Pudding

Total Time: 45 minutes / Yield: 6 servings

Ingredients

  • 6 oz semisweet or bittersweet chocolate, coarsely chopped
  • 8 tbsp (4 oz) unsalted butter
  • 3 large eggs
  • 2/3 cup (4.625 oz) sugar
  • Pinch of salt
  • 6 small scoops vanilla or coffee ice cream
  • About 1/2 cup caramel sauce, store-bought or homemade

Procedure

  1. Position a rack in the lower third of the oven and preheat the oven to 375 degrees Fahrenheit.
  2. Put the chocolate and butter in a medium heatproof bowl, preferably stainless steel, set it in a wide skillet of barely simmering water, and stir frequently until the mixture is completely melted and smooth. remove the bowl from the skillet and set aside.
  3. With the electric mixer, beat the eggs, sugar, and salt in a medium bowl at high speed until light, fluffy, and the consistency of the softly whipped cream (this can take 5 to 10 minutes with a hand-held mixer). Fold one-third of the eggs into the chocolate mixture, then scrape the chocolate batter over the remaining eggs and fold until blended. Divide the batter among the ramekins or bowls.
  4. Place the bowls on the baking sheet and bake for 15-20 minutes (a little longer if the puddings were refrigerated), until the puddings are puffed, crusted, and deeply cracked but still gooey inside when tested with a toothpick.
  5. Serve immediately, or let cool, cover, and keep at room temperature for up to a day.*
  6. To serve, top each pudding with a scoop of ice cream and a drizzle of caramel sauce.

Notes

  1. You can cover and refrigerate the puddings to bake later n the day; remove the bowls from the fridge 30 minutes before baking.
  2. The puddings will sink as they cool but will puff up again if you reheat them in a preheated 375 degree Fahrenheit oven for about 10 minutes.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

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7 responses to “Baked Hot Chocolate Pudding: Everything You Love in One Bite”

  1. […] which is great because I was able to personally test it out myself! Today’s recipe features the Baked Hot Chocolate Pudding, which I never thought I would be ever capable of making. I guess it’s all those […]

  2. NOOO too early!! :(( tempted to make one tonight… @_@ :(((((

  3. […] full story on: pepper.ph Image Source: Flickr. com / Jason28841 Storify by: Joselle […]

  4. Patricia Noble says:

    This ain’t my Lenten sacrifice sooo…….. I’m making this later! Woot! Woot!

  5. […] you had to choose to live without either butter or chocolate, which would you choose? Both are dire (albeit hypothetical) prospects. For me, after careful […]

  6. […] which is great because I was able to personally test it out myself! Today’s recipe features the Baked Hot Chocolate Pudding, which I never thought I would be ever capable of making. I guess it’s all those […]

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