Baked Hot Chocolate Pudding: Everything You Love in One BiteSeptember 12, 2018
- Mikka WeeWords
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
- 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
- Position a rack in the lower third of the oven and preheat the oven to 375 degrees Fahrenheit.
- 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.
- 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.
- 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.
- Serve immediately, or let cool, cover, and keep at room temperature for up to a day.*
- To serve, top each pudding with a scoop of ice cream and a drizzle of caramel sauce.
- You can cover and refrigerate the puddings to bake later n the day; remove the bowls from the fridge 30 minutes before baking.
- 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.