Dark chocolate is great all on its own. But the next best thing to nibbling on a slab of chocolate is when it’s baked in a warm, sludgy cake. It’s what I want to eat slowly with a spoon on a chilly night, sitting by the fire.
Budino is an Italian pudding, and can be either sweet or savory. I think of this recipe like a soft-centered brownie baked in a cup – a chocolate pudding cake. I like to use cocoa nibs for an extra hit of chocolate, and a little crunch.
Chocolate Budino Cakes
4 tablespoons butter, plus more for buttering ramekins
1 cup (8 ounces) chopped dark chocolate
¼ cup brown sugar
¼ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup all-purpose flour
1 tablespoon cocoa nibs
Preheat oven to 400°F and butter 4 6-ounce ramekins or custard cups.
Place the chocolate and 4 tablespoons butter in a saucepan over medium-low heat until melted. Remove from the heat and stir until smooth; set aside to cool slightly.
Beat the sugars, eggs, vanilla and salt in an electric mixer until pale and thickened. Add the flour and stir until just combined. Stir in half the chocolate mixture; once it’s blended add the remaining chocolate and stir until smooth.
Spoon the batter evenly into the ramekins; sprinkle some nibs over each. Place the ramekins in a shallow baking dish or on a sheet pan. Bake about 15 minutes, or until the cakes are puffed on top and a toothpick inserted into the center comes out coated with moist batter.
baking, cake, chocolate, dessert
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