Buzz's Recipe of the Week ~ Baked Hot Chocolate

Thursday, 01 November 2012 09:48

Buzz's Recipe of the Week ~ Baked Hot Chocolate

Written by Menifee Buzz Staff

This recipe is credited to Heidi Friedlander, a pastry chef who served it over a dozen years ago at the Cleveland bistro Moxie, where it remains the most popular dessert. With only four ingredients, it couldn't be easier to make. Cooking these simple kitchen staples results in three layers of differing texture: The top layer is slightly crispy; the middle, a warm, silken pudding and, at the bottom, you'll find the most unctuous hot chocolate imaginable.

The key here is very good chocolate. Choose one you would like to eat instead of a decent baking bar. If whipped cream is to your fancy, sweeten it ever so sparingly with confectioners' sugar. Spiking the cream with a splash of bourbon will surely not arouse complaint either. Serve these in small mugs for a trompe-l'oeil effect—at least one of your guests will unknowingly try to take a sip of dessert. A last course that's both trick and treat.

Total Time: 40 Minutes ~ Serves: 4

Ingredients

9 ounces high-quality semisweet chocolate, finely chopped

6 tablespoons unsalted butter, cut into cubes

4 large eggs

1/4 cup granulated sugar Lightly sweetened whipped cream, to taste (optional)

What To Do

1. Preheat oven to 350 degrees. Arrange four 1-cup ovenproof coffee cups, mugs or 8-ounce ramekins in a baking or roasting pan.

2. Melt chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside.

3. Stir eggs and sugar together in a mixing bowl, then set bowl over simmering water. Stir until warm to the touch.

4. Remove from heat. Beat egg mixture with an electric beater until light and fluffy, 3-5 minutes. Gently fold egg mixture into chocolate mixture.

5. Spoon batter into cups. Add enough very hot water to baking pan to come halfway up sides of cups. Bake until the tops lose their glossy finish, 15-20 minutes. Carefully remove cups from pan.

6. Serve warm or at room temperature with a generous dollop of whipped cream, if desired.

Puddings may be refrigerated for up to one day. To reheat, bring them to room temperature and then set in a 350-degree oven until warm, about 5 minutes.