Serves 4
28 min
Hot Chocolate Pudding
Recipe GLPReecb6093caebff
An elegant molten chocolate pudding with a light, airy cake exterior and a warm, gooey chocolate center. Simple, luxurious, and ready in under 30 minutes.
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Ingredients
3 to 4 ounces unsalted butter, at room temperature and cubed
6 ounces semisweet or bittersweet chocolate, finely chopped
3 large eggs, at room temperature
6 tablespoons granulated sugar
pinch pinch of salt
Directions
Heat your oven to 375°F (190°C). Arrange four ramekins or small baking dishes on a baking sheet and set aside.
Place the cubed butter and chopped chocolate into a medium bowl. Set the bowl over a saucepan of gently simmering water (do not let the bowl touch the water), stirring occasionally until completely melted and smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk together the eggs, sugar, and salt using an electric mixer or whisk. Beat for about 5 minutes (or longer if whisking by hand) until the mixture becomes light, foamy, and holds soft peaks.
Gently fold one-third of the beaten egg mixture into the cooled chocolate to lighten it. Then carefully fold the chocolate mixture back into the remaining egg mixture, folding just until no white streaks of egg remain.
Divide the batter evenly among the prepared ramekins, filling each no more than three-quarters full.
Place the baking sheet on the lower oven rack and bake for 15 to 20 minutes, until the puddings are puffed and set on top but a toothpick inserted into the center comes out with warm, soft chocolate clinging to it. Serve immediately.
