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.
Then pour the lighten chocolate mixture to the beaten eggs. Fold until no streaks of eggs visible.
Bake at the lower rack of the oven for about 15-20 mins in 190oC. The puddings will puff up and a crust will be formed. When you insert a toothpick into the center, some gooey chocolate will stick to it. If not, it means you’ve over baked. 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 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
Hot Chocolate Pudding
Adapted from Sinfully Easy Delicious Desserts by Alice Medrich in David Lebovitz site
115g unsalted butter, at room temperature, cubed
170g semisweet or bittersweet chocolate, chopped (I used chocolate chip, milk chocolate and white chocolate)
3 large eggs, room temperature
65g sugar (I used vanilla sugar)
pinch of salt
1. Preheat oven to 190oC.
2. Melt butter and chocolate in a bowl over a saucepan in simmering water. Once melted, remove from heat and set aside.
3. Beat eggs, sugar, and salt until light and foamy for about 5 minutes. The mixture should be able to hold its shape.
4. Place 1/3 of the beaten eggs into the chocolate and fold it in. Then pour the lighten chocolate mixture to the beaten eggs. Fold until no streaks of eggs are visible.
5. Pour batter into ramekins/baking bowls to 3/4 full.
6. Bake at lower rack for about 15 to 20 minutes. The puddings will puff up and a crust will be formed. When you insert a toothpick into the center, some gooey chocolate will stick to it. If not, it means you’ve over baked. Basically baking time depends on the size of bowls used, so adjust accordingly.
7. Serve warm or cold. Can be kept in the fridge for few days.