Baked Hot Chocolate Pudding

Sometimes, I just want chocolate. It could be a hard day. It is cold outside. It could be there are craters on the moon. I can give you many reasons why I would like chocolate. Well, I decided to try this recipe for baked pudding. Since moving, I didn't realize I had no cocoa powder. I hadn't made it to the store and didn't check the cabinet so I figured hot chocolate would do. My family like pudding and chocolate so this was a good combination for us. It is very rich with a crunchy top and a smooth filling.

Baked Hot Chocolate Pudding
1/2 lb. unsalted butter
4 large eggs
1 3/4 cups sugar
3 packages of hot chocolate mix
1/2 cup all purpose flour

Directions:

1. Preheat oven to 325 degrees F.
2. Lightly butter a 2 quart baking dish or 6 small baking dishes.
3. Melt the butter and set aside to cool.
4. In a large bowl, beat the eggs with the sugar for 5 minutes. 
5. Add the hot chocolate mix and flour. Mix until just combined.
6. Slowly, add the cooled butter and mix until just combined.
7. Pour the batter into the prepared dishes. 
8. Set the dishes into a larger baking dish.
9. Add hot water to the larger baking dish so it comes up to half way to the smaller baking dishes. Don't allow any water to get onto the batter. 
10. Bake the dish for 1 hour for the larger dish. (Check about 30 minutes for the smaller dishes.) The dish is done when a toothpick inserted in the center comes out 3/4 clean. The center should appear undercooked since it is a baked pudding. 
11. Allow to cool before serving.

Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Two years ago............................I made Bacon Fontina Panini.
Three years ago..........................I made Nutella Hot Chocolate.

Did you already know............
-The moon is shaped like a lemon. 
-The moon is larger than Pluto.
-The moon does have small quakes called moonquakes.

Fallen Hot Chocolate Cake

Sometimes I change a recipe because I really don't want to run to the store for a minor ingredient. A perfect example is I needed 2 Tbsp unsweetened cocoa powder. Now, the last time I looked I thought I had two containers of cocoa powder. Yes, I did just clean out my pantry so shouldn't I remember I needed to pick up more cocoa powder? Shouldn't I have placed something like that on my shopping list? Well, I didn't and I was in the middle of making this recipe when I realized my mistake. I figured I had half an hour before the store closes. Then I realized I had tons of hot chocolate packages. Why not? I will say this flourless dessert came out so good. We caught my son licking his plate. I know manners dictate that you shouldn't lick your plate but there are occasions it happens. This dessert is one of them. My husband said this is probably one of the best desserts I have ever made. It is rich. It is smooth like a souffle or mousse. It is delicate. All I know is it's delicious.

Fallen Hot Chocolate Cake
1 1/8 cup sugar plus more for pan and topping
6 large eggs
1 package hot chocolate mix
1 tsp vanilla extract
3/4 tsp salt
10 oz. 60% bittersweet chocolate chips 
1/2 cup unsalted butter
 2 Tbsp vegetable oil
1 cup chilled heavy cream

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9 inch springform pan or eight 4" ramekins with nonstick cooking spray. Dust with sugar. Tap out any excess. Set aside.
3. Separate 4 egg whites from the yolks. Placing the egg whites in one medium bowl and the egg yolks into another medium bowl.
4. To the egg yolk bowl, add the hot chocolate mix, vanilla, salt, and 1/2 cup sugar. Mix until smooth. Set aside the two bowls.
5. In a double boiler, simmer water over medium heat. In the top pan, combine the chocolate chips, vegetable oil, and the butter. 
6. Stir the chocolate often until it is melted. Remove from heat.
7. Allow the chocolate to rest for 1 minute before gradually pour the melted chocolate into the egg yolk mixture while whisking continuously. Mix well and set aside.
8. With a mixer on high speed, beat the egg whites until frothy. Slowly beat in 1/2 cup sugar and continue to beat until firm peaks form.
9. Gently, fold half of the egg whites into the chocolate mixture until just incorporated. Gently fold in the remaining egg whites and mix until just incorporated. 
10. Evenly divide the batter between the prepared ramekins or gently pour into the prepared springform pan.
11. Carefully place the pans into the oven. 
12. Bake for 35 to 45 minutes or until the top is puffed and the cake is starting to crack. The cake should be pulling away from the edge.
13. Transfer the cake onto a wire rack to cool completely. The cake should collapse in the center.
14. Before serving, whisk the heavy cream with the remaining 1/8 cup of sugar until soft peaks form. 
15. Serve the fallen cake with the whipped cream.

Recipe adapted from Bon Appetit March 2013 magazine.

One year ago.........................I made Zucchini Fries.

Did you already know...........

-This recipe was inspired by Richard Sax's chocolate cloud cake.

-Richard Sax was author to eight cookbooks plus contributor to several magazines including Bon Appetit.

-He was founding chef-director of Food & Wine magazine.