JENNIFER MILLAR'S CHOCOLATE BUDINI
I've made this delicious budini several times and everyone wants the recipe. It comes from The Baker's Dozen Cookbook. The original recipe calls for a caramel sauce as well, but we like it just with ice cream, especially Mean Chef's Coffee Ice cream. The wonderful thing about is that everything can be done 2 days in advance.
Provided by Jangomango
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven and heat to 375°F.
- Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.
- Remove from the heat and cool slightly.
- Whisk in the egg yolks and vanilla.
- In a medium bowl combine egg whites and cream of tartar.
- Using a hand-held electric mixer on high speed, beat until soft peaks form.
- Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.
- Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
- Scrape the chocolate mixture into the bowl of whites and fold just until combined.
- Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds).
- Place the bowls on a large baking sheet.
- (The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.
- (The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375°F oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream.
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