TheFoodTasting

Desciption

this recipe is from cat cora's cookbook, "cooking from the hip". chef cora says, "budino in italian means pudding, but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. i like to serve the budino with a scoop of homemade recipe #376611, but it's also great with creme anglaise and fresh raspberries or strawberries. i use callebaut or el rey chocolate for this dessert, but any premium chocolate will work."

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Desserts #Dinner-party #Cakes #Puddings-and-mousses #Chocolate #Comfort-food #Taste-mood #Sweet

Steps

1. Place a rack in the middle of the oven and preheat to 350f
2. Grease a 9-inch cake pan or 12-cup muffin tin
3. Wipe out excess oil with a paper towel and set aside
4. Chop the chocolate into small shards
5. Place chocolate in the top of a double boiler or large bowl set over a saucepan of simmering water over very low heat
6. Melt the chocolate slowly
7. Stirring occasionally
8. In a medium bowl
9. Gently whisk eggs
10. Egg yolks
11. Sugar and flour until all ingredients are well incorporated
12. When chocolate is smooth
13. Remove bowl from hot water and add butter
14. Stir until butter is melted and chocolate is smooth again
15. Add egg mixture
16. Mixing well
17. Spoon batter into cake pan or prepared muffin tin
18. Filling each cup half-full
19. Bake for 18-20 minutes in a cake pan or 11-12 minutes in a muffin tin
20. The edges will have just begun to pull away from the pan
21. And the center should still look moist and shiny
22. Remove the pan from the oven and let cool for 10 minutes
23. While pan is still warm
24. Place a baking sheet over the top
25. And invert the pan
26. Carefully lift pan to release cake
27. "transfer cake to a serving platter or individual dessert plates if youve baked the cakes in a muffin tin"
28. The budino is best served warm but is also delicious at room temperature