Just in time for Valentines Day, this is for all the Love Birds!
Martha Stewart’s Warm Chocolate Puddings have been put to the test! I made these ooey gooey chocolate treats for my uncle and his girlfriend.
They are now married and have two beautiful children, enough said!
- Prep Time15 minutes
- Total Time40 minutes
- YieldServes 4
- 4 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons sugar
- 2 large eggs, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Ice cream (any flavor), for serving (optional)
Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.