Ingredients
The following ingredients have 5 Servings
- 3 or 4 ounces (85/115g) unsalted butter (at room temperature, cubed)
- 6 ounces (170g) semisweet or bittersweet chocolate (chopped)
- 3 large eggs (at room temperature)
- 6 tablespoons (65g) sugar ((see Note))
- pinch of salt
Instruction
- Preheat the oven to 375ºF (190ºC). Set ramekins or baking dishes on a baking sheet.
- Put the butter and chocolate in a medium-sized bowl, and set the bowl over a pan of barely simmering water, stirring gently until smooth. Remove the bowl from the heat.
- Using an electric mixer, or by hand with a whisk, whip the eggs, sugar, and salt until the mixture is light and foamy, and just holding its shape – about 5 minutes with a machine, or longer by hand. Fold one-third of the beaten eggs into the chocolate to lighten it, then scrape the lightened chocolate mixture over the beaten eggs, and fold it in just until there are no streaks of eggs visible.
- Divide the batter into the baking dishes, filling them no more then 3/4rds full.
- Bake the puddings on the lower rack of the oven for about 15 to 20 minutes until the puddings are puffed up, but a toothpick inserted into the center comes out with some soft, “gooey” chocolate attached.
