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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 6 servings |
||
| Calories 434 | ||
| Calories from Fat 273 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.4g | 46% | |
| Saturated Fat 18.4g | 91% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 181mg | 60% | |
| Sodium 91mg | 3% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 37.7g | 12% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 36.4g | ||
| Protein 5.1g | 10% | |
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Ingredients
- 6 ounces bittersweet chocolate, finely chopped
- 12 tablespoons unsalted butter, cut into bits
- 3/4 cup sugar
- 1 pinch fine sea salt
- 3 large eggs, separated, at room temperature
- 1 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 1 pint coffee ice cream or vanilla ice cream
Directions
1
Position a rack in the lower third of the oven and heat to 375°F.2
Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.3
Remove from the heat and cool slightly.4
Whisk in the egg yolks and vanilla.5
In a medium bowl combine egg whites and cream of tartar.6
Using a hand-held electric mixer on high speed, beat until soft peaks form.7
Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.8
Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.9
Scrape the chocolate mixture into the bowl of whites and fold just until combined.10
Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds).11
Place the bowls on a large baking sheet.12
(The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.13
(The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375°F oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream.
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Browse similar recipes by category
- Course > Desserts > Puddings & Mousses
- Main Ingredient > Chocolate
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: M&M'sMom
On Aug 18, 2008
Delicious and easy dessert that really makes an elegant end to a meal. Thank you for posting.
From: momaphet
On Jan 15, 2008
This was a simple and yummy dessert, that was also fun to make. I guided my son's girlfriend (who hasn't cooked a lot) through the process and we were both impressed with the end result. I used Trader Joe's 70% cocoa chocolate and salted butter, being out of unsalted. We baked them in cereal bowls, I made 5 out of the recipe and next time I would make them even smaller as this is a very intense, sweet dessert. The outside is crispy and the center very juicy. They did unpuff very quickly as others have said but looked great coming out of the oven. I will be posting photos and the time between puffed and sunked was only about a minute or two. We served this with Starbucks Coffee Ice cream which was perfect.
From: MEAN CHEF
On Feb 13, 2003
This is a fabulous dessert and so easy. Since the chocolate is prominent I used Valrhona Le Noir Amer Bittersweet 71%. I made several hours ahead, refrigerated and baked for 30-35 minutes. The recipe makes about 4 cups of batter. I filled four 16 oz cups each about half way. The budini puffed almost to the top and fell back as it cooled. Served with coffee ice cream and toasted almonds. Sort of like an upsidedown hot fudge sundae. The recipe works perfectly as printed.
From: P4
On Jan 12, 2003
Oh, my Heaven! This is so incredible! Like chocolate souffle, chocolate pudding and flourless chocolate cake all rolled into one! Don't change anything - just follow the recipe exactly. I made it the morning of, then baked while we were eating dinner, so it was still warm when we ate it. Oh- oh- oh- if you are a chocolate lover, this is for you. Agree that coffee ice cream is delicious with it. Definite "impress your friends" dessert. It is certainly going on my list of "impress your friends" recipes...thank you! thank you, LL Bunny! Keep posting recipes - so far everything I've tried of yours is delicious!
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