What is not to like about a recipe that starts with 14 oz of chocolate and 14 tablespoons of butter? Bring on the Lipitor!
Soft Centered Chocolate Pudding Cakes
makes 8 (easily halved for more modest gatherings or appetites)
14 T of unsalted butter
4 T all purpose flour
1 C sugar
pinch of salt
Crème fraîche, for serving (mix together 1 C heavy cream—not ultra pasteurized!—with 1 T buttermilk in a bowl. Cover and leave in a warm place overnight till thickened. Then chill. Keeps for about a week, if you have that much self discipline. It is absolutely addictive swirled on the top of butternut squash bisque.)
- Preheat oven to 400. Melt together chocolate and butter in a double boiler. Stir till smooth then remove from heat.
- In a small bowl, mix the flour and sugar and pinch of salt.
- In a medium bowl whisk the eggs.
- Then whisk in the flour and sugar, stir in the melted chocolate until combined.
- Scrape into 8 one cup ramekins (or 3/4 cup ramekins, that’s what I have and it turns out fine).
- Arrange ramekins on a baking sheet (for easy group removal from oven) and bake for 12-15 minutes. You want the edges just beginning to crack while the centers are still runny—it will firm up a bit when you take them out.
- Let cool to the point that your guests don’t burn themselves, but no longer. Serve with dollop of crème fraîche.