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Warm Chocolate Budini with Toasted Marshmallow Ice Cream

Prep Time
15 min
Cook Time
20 min

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.

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ingredients

8
ounce bittersweet chocolate, chopped
¼
cup unsalted butter, cut into pieces
3
large eggs, at room temperature
½
cup granulated sugar
¼
cup cocoa powder
½
tsp baking powder
½
tsp salt
1
ounce freshly brewed, hot espresso coffee
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directions

Notes

Cook's Note:Click here for the Toasted Marshmallow Ice Cream recipe.

Step 1

Preheat the oven to 400ºF (200ºC). Lightly grease six 5-oz (150 mL) ramekins and place them on a baking tray.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

Serve the budini warm with a scoop of toasted marshmallow ice cream (see Cook’s Note) on top.

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