Baked Chocolate Puddings

It’s winter. Valentines day is over and we are living in the midst of the grin-and-bear-it part of this season. Spring is close, sooooo close but SO far. I know just how far it is because when I step outside and the temperature is any degree over 10 I think to myself, “It’s pretty warm out here today!” Wut?
So, how do we pick ourselves up from our bootstraps and endure it? I’ll tell you: BAKE THE CHOCOLATE THINGS. As a result, today I’m going to show you a favorite recipe of mine that is so wonderful because the ingredients are so basic you probably have them all on-hand already, and because they are like a chocolate bomb of gooey deliciousness exploded in your mouth in the most pleasant way. We call them baked chocolate puddings at our house because that’s essentially what you do. You make pudding then you stick in the oven until it is jusssst baked and it’s becomes a beautiful, warm, rich, chocolatey thing. 
Baked Chocolate Puddings 
Prep: 10 min | Total time: 35 min | Serves: 4
    • 4 ounces semisweet or bittersweet chocolate, chopped
    • 4 tablespoons (1/2 stick) unsalted butter
    • 4 tablespoons sugar
    • 2 large eggs, yolks and whites separated
    • 1/2 teaspoon pure vanilla extract
    • 1/4 teaspoon salt
    • Whipped cream or Ice cream for serving (optional)
  1. Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
  2. Place chocolate and butter in a medium microwave safe bowl and cook in microwave at 30 second intervals (stirring after each interval) until just melted. Mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
  3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
  5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream or whipped cream, if desired.
(Recipe adapted from Everyday Food)



That’s it! Now get to baking and show winter who’s boss! 
ox. Liz 


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