Saturday, November 28, 2009
Warm Chocolate Pudding
What a great way to end a good meal !!! These are easier to make than they look.
4 ounces semisweet chocolate chopped
4 tablespoons unsalted butter
4 tablespoon sugar
2 large eggs, yolks and whites separated
1/2 teaspoon vanilla extract
1/4 teaspoon salt
How to :
Preheat oven to 375 Place four 6-8 ounce ovenproof bowls on a baking sheet Set aside.
Place chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally just until melted 4-5 minutes. Remove from heat;mix in 2 tablespoons sugar, then egg yolks and vanilla Set aside
In a medium bowl,with electric mixer beat egg whiles and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar;beat until mixture is stuff and glossy
Using a rubber spatula, mix about 1/3 egg white mixture onto chocolate mixture;gently fold in remaining egg white mixture just until combined. Divide among bowls.Note--- At this point pudding can be prepared and refrigerated for 1 day
Bake until tops are puffed and cracked but inside are still quite soft about 20 -25 minutes Serve warm or room temperature.