Dark Chocolate Pudding

By LisaMK

This recipe is from Food and Wine Magazine. You can make this ahead and keep refrigerated for 3 days. This is great for a dinner party and some nice dessert wine.

Ingredients

• 10 oz bittersweet chocolate, coarsely chopped
• 4 egg yolks
• 2 eggs
• 1/4 c sugar
• 1 stick plus 6 tbs unsalted butter
• Sweetened whipped cream
• Chocolate shavings for garnish

Preparation

Step 1

Preheat oven to 325 degrees. Arrange 8 1/2 c ramekins in a large roasting pan. In a microwave-safe bowl, melt the chocolate at medium power for about 2 min, stirring every 30 seconds; let cool.
In a large bowl, beat the egg yolks with whole eggs and sugar until thick and pale, about 4 mins.
In a medium saucepan, melt the butter over moderate heat until sizzling. Remove the saucepan from the heat and whisk in the chocolate until smooth. add to the egg mixture and beat until thoroughly combined. Spoon the pudding into the ramekins. Carefully fill the roasting pan with enough hot water to reach halfway up the sides of the ramekins. Bake the puddings for about 20 mins, or until the edges are firm but the centers are still a bit soft. Remove the ramekins from the water bath and let puddings cool completely. Serve with whipped cream and shavings.