Derek and I adore ramekins, new chocolate desserts, and silver dessert spoons. This recipe is, conveniently, a good fit for all three of those! It also happens to be delicious. And we are a couple who knows our chocolate, let me tell you.
Steamed Chocolate Pudding Cakes:
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 2 Tbs unsalted butter
- 4 ounces bittersweet chocolate, roughly chopped
- 3 Tbs dutch process cocoa (if, like me, you don’t have this, substitute 3 Tbs unsweetened cocoa & a pinch of baking powder)
- 3 large eggs, separated
- 1 cup whole milk (we mixed two tiny half & half containers with 1% milk)
- 1/4 teaspoon salt
Preheat the oven to 350° F. Grease six 6-ounce ramekins, and place them in a baking dish large enough to accommodate them with space in between. Set aside. In a large bowl whisk together the flour and sugar and set aside.
Melt the butter in a double boiler or in the microwave. Add the chopped chocolate and stir until smooth. Add the cocoa powder and egg yolks and stir until smooth. Gradually whisk in the milk until well combined. Set aside to cool slightly, then pour the liquid mixture over the the flour mixture and whisk until smooth.
In a clean dry bowl of an electric mixer, with clean dry beaters, beat the egg whites with the salt on medium-high speed until they hold stiff peaks. Carefully fold the whites into the batter and divide the batter evenly between the ramekins.
Pour very hot water in the baking dish until it comes halfway up sides of the ramekins. Take care not to splash water onto the batter. Bake for 25-30 minutes, or until the cakes are puffy and the tops are dry. Serve straight from the ramekin! It’s especially nice with whipped cream or ice cream on top.