12 Jun 2008
Chocolate Whiskey Pudding Cakes
- 2 sticks (1 C / 8 oz) unsalted butter, cut into chunks
- 12 oz bittersweet chocolate, finely chopped
- 5 large eggs
- 1 C plus 2 tbsp sugar
- 1/2 C bourbon
- 1 1/2 tbsp flour
Preheat your oven to 350 F with a rack in the middle of the oven.
Set up a deep baking pan with sixteen 4 oz ramekins set in it. Butter and flour the ramekins.
Melt the chocolate and butter together and stir together until smooth.
Beat the eggs with 1 C sugar until light and fluffy. It’ll take about 5 minutes on high speed in a Kitchenaid stand mixer.
Whisk in the chocolate mixture and the bourbon.
Stir the flour and 2 tbsp sugar together in a separate bowl. Whisk that into the batter as well.
Fill the ramekins to about 1/4″ from the top with the batter.
Pour boiling water into the baking sheet around the ramekins, such that it comes about halfway up the sides of the ramekins.
Bake for about 20 minutes, or until fully set. Remove from the oven and set to cool on a rack. Serve slightly warm, perhaps with strawberries and whipped cream.
adapted from Desserts by the Yard by Sherry Yard