Jennifer Millar's Chocolate Budini

Recipe by Jangomango
READY IN: 55mins




  • 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.