Happy Valentines Day!!
What are you guys doing for Valentines day? We are keeping it low key and staying in to a nice homemade dinner and dessert. I’m thinking this year will be some homemade lobster ravioli which has been on my mind for months and months and this dessert.
OMG. So good. I pretty much adore anything that is warm and gooey, and it doesn’t hurt when it’s drizzled with salted caramel.
This baked hot chocolate is only 5 ingredients which you probably have in your pantry right now. The star of the show is chocolate so use the best chocolate that you can afford. This is what I use.
I did go ahead however and just take it over the top and add some lightly whipped cream and salted caramel sauce (because I just do not know how to restrain myself from it), and some toasted almonds for a little crunch. It actually begs for ice cream but I didn’t have any on hand but it will definitely make an appearance tonight.
The awesome news it can even be made ahead of time which is a really lifesaver.
The top is a crunchy crackly top and when you break into it there is a warm gooey liquid chocolate centre. It’s divine.
The only trick to this is not over baking. Pull it out before you think it’s done and you will get the perfect texture.
I almost died and went to heaven when I sampled this for quality control.
I’m definitely not sharing this one.
A gooey warm chocolate pudding that is irresistible.
- 6 ounces semisweet or bittersweet chocolate, chopped
- 8 tablespoons (4 ounces) unsalted butter
- 3 large eggs
- 2/3 cup sugar
- 1/2 tablespoon instant espresso powder
- pinch of salt
- Set oven rack to the lower third of the oven and preheat oven to 375 degrees F.
- Place the chocolate, espresso powder, and butter in a heatproof bowl set over a pot of barely simmering water. Stir the mixture frequently until it is melted and smooth. Remove from the pot and set aside.
- In a bowl of a stand mixer, add the eggs, sugar, and salt and beat at high speed until pale yellow and tripled in volume, about 7 to 10 minutes. Fold one third of egg mixture into the chocolate, then pour the chocolate mixture into the eggs and fold until no streaks remain. Divide batter among ramekins or bowls.
- Place ramekins on a baking sheet and bake for 10 to 20 minutes depending on how deep your vessel is. (ones pictured above took 10 minutes). The puddings should be puffed, cracked, and crispy but still gooey when tested with a toothpick.
- Serve immediately or cover and keep at room temperature for up to a day. Reheat in a 375 degree oven for 5 to 10 minutes.
- Do Ahead: Puddings can be made up to 1 day ahead of time. Cover and refrigerate and remove from fridge 30 minutes prior to baking and add a few minutes to baking time.
- 1 cup sugar
- 3 tablespoons water
- 2 tablespoons butter
- 3/4 cup heavy cream
- big pinch of coarse salt
- In a medium saucepan combine sugar and water. Heat the sugar over medium heat and continue to cook until the sugar is a deep amber colour swirling the pot occasionally.
- Remove from heat and whisk in the butter then the heavy cream. Caution as the mixture will bubble furiously. Whisk in the salt.
- Store in an airtight container for up to 1 month.
Puding very slightly adapted from Sinfully Easy Delicious Desserts.
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