Adam sent me this recipe from the Wall Street Journal. We made it for dessert this evening, and it's a good thing our stomachs were on empty (thanks to Fast Sunday) because these are rich and filling. I'm putting this in the running for our next Polar Express party because it's as close to melted chocolate bars as I've ever tasted. It took several servings of whipped cream to even out the chocolately goodness, but none who consumed this deliciousness were found to complain about that minor detail.
Total Time: 40 Minutes
Serves: 4
Ingredients
9 ounces high-quality semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into cubes
4 large eggs
1/4 cup granulated sugar
Lightly sweetened whipped cream, to taste (optional)
What To Do
1. Preheat oven to 350 degrees. Arrange four 1-cup ovenproof coffee cups, mugs or 8-ounce ramekins in a baking or roasting pan.
2. Melt chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside.
3. Stir eggs and sugar together in a mixing bowl, then set bowl over simmering water. Stir until warm to the touch.
4. Remove from heat. Beat egg mixture with an electric beater until light and fluffy, 3-5 minutes. Gently fold egg mixture into chocolate mixture.
5. Spoon batter into cups. Add enough very hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, 15-20 minutes. Carefully remove cups from pan.
6. Serve warm or at room temperature with a generous dollop of whipped cream, if desired. Puddings may be refrigerated for up to one day. To reheat, bring them to room temperature and then set in a 350-degree oven until warm, about 5 minutes.
Thanks to Spencer for modeling dessert. Look closely and you can see his scarred eyebrow from his latest round of stitches (3 and counting). He's going to look like a war hero when he emerges from the battlefield of childhood.
2 comments:
Um..yes, please!
Sound very cool.Gonna try to this...
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