A four-ingredient wonder, this dessert is one of the easiest you can make, with things you probably already have in your pantry and fridge. The only thing to get right really is the timing. A mixer, either a handheld one or a stand mixer, would be handy, but if push comes to shove, you can use a wire whisk and some elbow grease. I first made this in 2007, and it quickly became one of my go-to chocolate desserts. For some reason I suddenly remembered it today, so I’m sharing it, from my old baking blog.
Baked Hot Chocolate
Adapted from (the dudes behind Scharffen Berger chocolates) Robert Steinberg and John Scharffenberger’s Essence of Chocolate
9 ounces 60-70% chocolate, grated or chopped
6 tablespoons unsalted butter, cubed
4 large eggs
1/4 cup sugar
Hot water for baking
Set a rack in the middle of the oven and preheat to 350°F.
Arrange 4 8-ounce ovenproofcups or ramekins in a baking dish or roasting pan.
In a double boiler set over simmering water, melt chocolate and butter, whisking gently but continuously, until chocolate is melted. Remove from heat and set aside.
In another bowl set over the same simmering water, stir eggs and sugar together until warm when touched with the tip of your finger. (If you’re using a stand mixer, use the stand mixer bowl for this.)
When warm, beat in stand mixer 3 to 5 minutes (or use handheld mixer, or a whisk, which might take a few minutes longer), until light and fluffy.
Gently fold the egg-sugar mixture into the chocolate mixture, until smooth.
Spoon/Pour batter evenly into ramekins. Add enough hot water to pan to come halfway up the sides of the ramekins, and bake 15-20 minutes (tops will no longer be glossy).
The top should be crusty. You won’t need to use a skewer to test, however, since the inside will be pudding-like in consistency, and shouldn’t be dry at all.
Serve warm or at room temperature, with or without whipped cream. Raspberries are also an excellent accompaniment.
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