Recipe adapted from Bittersweet By Alice Medrich (pg 120)
Budini-Baked Chocolate Pudding
6 oz (170 g) Bittersweet Chocolate, coarsely chopped
8 Tbsp (1 Stick) Unsalted Butter
1 ½ Tbsp Brandy or Rum (optional)
3 Tbsp Semolina Flour (optional)
3 Large Eggs
Pinch of Sea Salt
Equipment: Six 8 to 16 oz ramekins or ovenproof bowls
Vanilla Ice Cream (optional)
Note: You can bake the Budini now or later in the day. Simply refrigerate, covered, until about 30 minutes before you want to serve the
Position a rack in the lower third of the oven and preheat the oven to 375˚F/190˚C.
Combine the chocolate and butter in a medium heatproof bowl set in a wide skillet of barely simmering water, and stir frequently until completely melted and smooth. Or microwave on Medium (50%) power for about 2 minutes, then stir until completely melted and smooth. Remove from the heat. Stir in the liquor and semolina flour, if using.
In a large bowl, beat the eggs, sugar, and salt with an electric mixer at high speed until light and fluffy and the consistency of softly whipped cream. Use a large rubber spatula to fold one third of the eggs into the chocolate mixture, then scrape the chocolate butter over the remaining eggs and fold until blended. Divide the batter among the ramekins or bowls.
To bake the budini: Place them on a cookie sheet. Bake until puffed, crusted, and deeply cracked but still gooey inside when tested with a toothpick, about 20 minutes, or 25 minutes if they have been refrigerated. Serve hot or let cool, but they will puff up again when reheated in a 375˚F/190˚C oven for about 10 minutes.