Let tell you something shocking. It is actually possible to over-indulge in chocolate.
Last weekend, I had a fantastic dinner party planned, and I was in charge of making dessert. The only request was that it had to be chocolate and very dark chocolate at that. I love my chocolate dark, so I had no problem working on this task. After much
drool-worthy painstaking research, I came across this recipe. The richness of the chocolate, paired with the intense molten center made it impossible to finish one on your own. I recommend sharing these, or making in much smaller oven-safe containers. For those of you with any gluten issues, the good news is this is gluten free! I opted to serve this warm dessert with some spumoni gelato from our local Bravo Gelato to pair the hot and cold with the cake texture and the molten center.
And make sure you have a napkin ready, because I was telling my friend Tabbulous about the recipe while she viewed the picture on my phone, and she threatened to lick my phone! You might need to wipe off your computer screen.
Baked Chocolate Pudding (Gluten Free)
adapted from Jamie Oliver recipe
4 120z oven safe ramekins (or 6-8 smaller ramekins)
1 ice cube tray
16-17.5 oz high quality dark chocolate. (minimum 70% cocoa solids, I used Green & Black’s 85%)
1/2 cup hot very strong coffee or hot espresso
1 stick + 1 Tbsp of butter, plus extra for greasing ramekins
6 eggs, separated
1 cup + 2 Tbsp of sugar
3.5 oz almond meal
3.5 oz rice flour
Brew the coffee/espresso, then melt 4.5oz chocolate (about 1.5 bars of a 3.5oz Green & Black’s) with the coffee. Very dark chocolate won’t melt entirely with the coffee, so after mixing, I microwaved the mixture for 30 seconds at a time while stirring until totally mixed. Pour chocolate coffee mixture into ice cube tray and freeze until hard.**
Grease the ramekins with butter and place in the fridge (to keep from melting) until ready to use.
Preheat oven to 375°.
Melt remaining chocolate with the butter in a bowl over a pot of boiling water, constantly stirring. The chocolate will melt faster than the butter, but keep stirring until mixed. Allow the chocolate butter mixture to cool so as not to cook the remaining ingredients. I placed it in the fridge for a few minutes, but don’t let it get cold and harden. Whisk the egg yolks and fold into the chocolate butter mixture. Add almond meal and rice flour and stir/whisk by hand until fully mixed. Your mixture should look a lot like brownie batter.
Whisk egg whites with sugar until stiff in a separate large bowl with a stick blender or hand mixer with a whisk attachment. Note, I recommend begin whisking the egg whites and slowly add sugar. I whisked them together and my mixture looked more like marshmallow cream rather than meringue. I don’t think it made a huge difference in taste or texture, but next time I will opt for this method.
Fold the chocolate mixture into the egg whites gently until completely mixed. Spoon the chocolate pudding mixture into the ramekins, filling about 1/3-1/2 full. Push one of the chocolate coffee ice cubes into the pudding mixture, with the narrow portion of the cube towards the bottom of the ramekin. Spoon the remaining portion of the pudding over the ice cube until fully covered.
Bake 18-20 minutes. A toothpick inserted in the side will indicate if done, but do not insert in the middle as it will always be gooey and yummy. Carefully turn ramekin upside down and remove baked pudding while still hot. If you allow the pudding to cool, even while still warm, it will stick to the bottom and may break apart. Serve immediately while still warm.
** Bonus – use the extra chocolate coffee ice cubes in your coffee or hot milk the next morning!