These Chocolate Puddings are one of my absolute favorite desserts on the entire blog. It's like a baked chocolate souffle with a slightly molten center, and it takes less than 30 minutes to make.
Ingredients
4ozbittersweet chocolatechopped
4tbspunsalted butter
4tbspsugardivided
2eggsseparated
1/2tspvanilla extract
1/4tspsalt
1/4tspground cinnamonoptional
1pintvanilla ice creamfor serving, if desired
Instructions
Preheat the oven to 375 degrees F. Place four 4oz ramekins on a baking sheet.
Melt the chocolate and butter together by either placing the chocolate and butter in a heatproof bowl set over simmering water, and stirring until melted, OR placing the chocolate and butter in a microwaveable bowl and microwaving in 30 second intervals, until melted. This way is more risky, just be careful not to microwave the mixture any longer than it needs.
Stir in 2 tbsp sugar, the 2 egg yolks, and the vanilla into the chocolate and butter.
In another bowl, whip the egg whites with a mixer until foamy. Add the other 2 tbsp of sugar and the salt, and beat to stiff peaks (this means when you lift the mixing heads straight out of the mixture and invert it, the peaks stand straight, they don’t fall over). With a spatula, fold 1/3 of the stiff egg whites into the chocolate mixture, to lighten it. Add another 1/3, folding it in gently and taking care not to deflate the egg whites. Fold in the last 1/3.
Portion the mixture evenly out into the ramekins, and bake for 20 minutes. Serve them warm out of the oven with a scoop of vanilla ice cream on top. Enjoy!