Baked Chocolate Pudding



Ingredients

Directions

Melt semi-sweet chocolate and butter in double boiler. Set aside and keep warm.

Beat egg yolks and 1/3 cup sugar with electric mixer until thick and ribbony.

Stir yolk mixture into warm chocolate mixture.

Beat egg whites, adding remaining 1/3 cup sugar a little at a time, until stiff and creamy. Fold egg white mixture into chocolate mixture.

Get 6 heatproof coffee cups or mugs (or use ramekins). Butter and sugar insides of each.

Fill each 3/4 full with chocolate mixture. Place 1 piece of bittersweet chocolate into the center of each filled cup.

Bake at 350° F. until souffles are puffed and just beginning to crack (should be about 15-20 minutes).

Remove from oven and cool slightly. Serve with whipped cream on top.

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