These warm chocolate puddings are like a cousin to the molten centre chocolate cake. Served in their dishes, the warm gooey centre oozes with chocolate intensity. Gluten-free.
Makes 6 individual desserts.
Cook's Note:Click here for the Toasted Marshmallow Ice Cream recipe.
Preheat the oven to 400ºF (200ºC). Lightly grease six 5-oz (150 mL) ramekins and place them on a baking tray.
Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Remove the bowl from the heat and set aside.
Whip the eggs and sugar using electric beaters or in a stand mixer fitted with the whip attachment, until the eggs have tripled in volume and almost hold a ribbon when the beaters are lifted, about 4 minutes. Fold in the chocolate mixture (still warm is OK).
Sift the cocoa powder, baking powder and salt over the batter and fold in. Stir in the espresso at the end (it will liquefy the batter a touch, but that is OK). Divide the batter between the ramekins, filling them just over halfway and bake for 18-20 minutes, until the surface of the cakes are dull and have cracked a little. The budini can also be assembled a few hours ahead of time and left on the counter until ready to bake. If preparing more than 4 hours ahead, chill the unbaked budini, but pull them from the fridge 2 hours before baking.
Serve the budini warm with a scoop of toasted marshmallow ice cream (see Cook’s Note) on top.