Baked Chocolate Pudding

Baked Chocolate Pudding

This baked chocolate pudding recipe is one of my faves because it is rich and simple to put together, and is made from ingredients you likely already have!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cups

Calories 322kcal

Equipment

4 Ramekins glass or ceramic
Baking sheet
Mixer
Mixing bowl(s)
Spatula

Ingredients

4 oz semi-sweet chocolate chips semisweet or bittersweet
4 T unsalted butter 1/2 stick
4 T granulated sugar
2 egg(s) large, yolks and whites separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Instructions

Preheat the oven to 375 degrees.
Place four 6- to 8-ounce ramekins on a baking sheet. Set aside.
Place chocolate and butter in a medium microwave safe bowl. Heat in microwave at 30 second intervals (stirring after each interval) until just melted.
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 or whipped cream, if desired.

Notes

Nutrition information does not include whipped cream or ice cream for serving, as it is optional.

Nutrition