Ahhhh hot chocolate pudding. I find coziness in the name. That’s what chocolate make me feel. Knew I’m gonna make this dessert when I saw David Lebovitz’s post. What’s so superb about this recipe is that the ingredients are easily available in the kitchen pantry even if you’re a part-time baker like me.
According to him, this recipe is versatile and depending how you tweak the recipe, you’ll get a few versions such as gooey-like or cake-like texture or reduced sugar version. Well, I guess it also depends on how long you bake the pudding. Less time, then you get gooey texture and longer time will yield cake-like texture.
Next using an electric mixer, whip sugar, salt and eggs until mixture is light and foamy and just holding its shape (about 5 mins). Or you can use manual labour = hand but it’ll take longer than 5 mins.
Then scrape the lightened chocolate mixture over the beaten eggs and fold it in just until there are no streaks of eggs visible.
Place the ramekins/baking bowls on the lower rack of the oven for about 15-20 mins in 190oC until the puddings are puffed up and a crust is formed. When a toothpick is inserted into the center, it should come out with some gooey chocolate attached. Basically baking time depends on the type/size of bowls used.
For my small ramekins, I baked ’em for about 15 mins while the large bowls are baked for for 20 mins. I was actually looking forward to gooey texture but mine is cake-like texture.
The pudding is nice when warm and also yummy when cold. I kept one in the fridge and ate it few days later. I guess it can keep a few days in the fridge. Just heat it up when you want to eat ’em. Don’t be like me. I’m just lazy. Hehe
3 or 4 ounces (85/115g) unsalted butter, at room temperature, cubed (I used 4 ounces)
6 ounces (170g) semisweet or bittersweet chocolate, chopped (I used chocolate chip, milk chocolate and white chocolate)
3 large eggs, at room temperature
6 tablespoons (65g) sugar (I used vanilla sugar)
pinch of salt
1. Preheat oven to 375oF (190oC).
2. Place butter and chocolate in a bowl and set the bowl over a pan of barely simmering water. Stir gently until smooth. Remove the bowl from the heat and set aside.
3. Using an electric mixer, whip the eggs, sugar, and salt until the mixture is light and foamy and just holding its shape – about 5 minutes with a machine. Fold 1/3 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.
4. Divide the batter into the baking dishes, filling them no more then 3/4 full.
5. Bake the puddings on the lower rack of the oven for about 15 to 20 minutes until the puddings are puffed up and a crust is formed, but a toothpick inserted into the center comes out with some soft gooey chocolate attached.
6. Serve once warmed or let cool and keep at room temperature for up to a day.