Chocoholics Beware: Budino
I happened across a neat book of recipes for chocolate, my only complaints are that the pictures are not close to the recipes, necessitating page flipping... but so far the recipes are great!
Like usual, I adapted the recipe to suit what I had on hand, considering it was late at night and I just craved chocolate. These things are brownie meets fudge meets pudding and upon one bite I decided my next party pleaser. They taste even better cold out of the fridge (who knew?!) as the pudding part solidifies. Get a buddy to help you with part 1 or 2 and it will go quick!
Part One: Chocolate and Double-Boiler
Chop up 6 ounces of chocolate (melts easier that way) and add it to a double boiler set up with 1 stick of butter. You are going to melt the chocolate-butter over boiling water. The whole point of this tedious method is to avoid burning chocolate. Stir it too. Once the chocolate mixture is homogenous, remove from heat, and add 1 TB all-purpose flour and 1.5 TB vanilla or liquor of choice.
Part Two: Beating Eggs and Stuff
Beat 3 eggs, 2/3 C sugar, a pinch of salt at high speed. It will take a while ( 5 minutes?) to get it looking like thick yellow pudding that is lighter than what you started with. Don't overbeat or you lose the volume from the eggs.
Hopefully your chocolate is cooler now (don't want to cook the eggs). In a further effort to not cook the eggs (yet), fold a bit of the eggs (part 2) into the chocolate (part 1). I've heard this raises the temperature slowly which prevents cooking.
Then dump all of it into the bowl with the eggs. Blend carefully but get it all mixed.
Spoon the mixture into 6 ramekins (oven safe individual cups), and bake for 20 minutes at 375 degrees F. It will seem undercooked, this is fine. If you overcook, you loose the texture and sinuous chocolate flavor.
You can bake in a regular baking pan, but it becomes more of a brownie, you need the ramekins to get the crispy exterior and gooey interior.
(Thanks Chris for more beautiful photography!)