Skip to main content

Budini-Baked Chocolate Pudding


Recipe adapted from Bittersweet By Alice Medrich (pg 120)

Budini-Baked Chocolate Pudding

Ingredients

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
2/3-Cup Sugar
Pinch of Sea Salt

Equipment: Six 8 to 16 oz ramekins or ovenproof bowls
Vanilla Ice Cream (optional)

Method

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.

Comments

  1. That looks so decadent and chocolaty and good!

    ReplyDelete
  2. Looks yummy, and similar to a recipe I do for chocolate pudding cakes with sweet tomatillo sauce that originates from Rosa Mexicana restaurant in NYC. You might like the sauce instead of the chocolate drizzle!

    ReplyDelete
  3. Ohhh that looks delish. My husband would love it.

    ReplyDelete
  4. @Kevin: Thanks.

    @Cooking With Michele: Interesting recipe, I bet it tasted really good.

    @Cherine: Indeed.

    @babe_kl: Thank you.

    @Joy: Thanks and hope your husband like it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…