Have you ever thought, that there is a chocolate? After making these delicious little Chocolate Budinos, I am now convince that there is such a place.
I have made these tasty desserts many times in the past, while my wife was still alive and for my grandchildren many times over. They're very simple to make and very addictive as well.
For those not familiar, Budino is simply put-pudding- to be served in a glass, ramekin or unmolded for a little more show.
Budino is a sweet Italian dish, usually rich and creamy like a custard or pudding. It can be thickened with cornstarch or cookies to make it more like a souffle or ganache and be sauced with various flavors, including chocolate, caramel, dewy apple and butterscotch.
1/2 lb. bittersweet chocolate
3 large eggs, plus 3 large yolks
1/2 c. Sugar
3 tbsp. Flour
12 tbsp. Butter, softened
Place rack in the center of the oven and preheat to 350.
Spray or grease a 9 inch cake pan, or a 12 cup muffin tin. I like to use the 24 mini muffin tin, for the bite-sized desserts. Wipe out the excess oil, using a paper towel.
Grate or chop the chocolate into a bowl and place on top of a saucepan with simmering water over low heat (be sure to use a heatproof bowl for this, or you can use a double boiler). Melt the chocolate slowly, stirring occasionally.
In a medium bowl, gently whisk the eggs together. Then add the sugar and flour, until the mixture is well incorporated.
When the chocolate is smooth, remove from the heat and add the butter. Stir until the chocolate is smooth again. Next add the egg mixture, stir until everything is thoroughly mixed together.
Spoon the batter into the muffin tins or pour into the cake pan filling 1/2 full. Bake 18-20 minutes in cake pan, 11-12 minutes in muffin tin. The edges will begin to pull away from the pan and the center should look moist and shiny. Remove from the oven and allow to cool for 10 minutes.
While pan is still warm, place a flat cooking sheet over the cake or muffin pans and invert. Slowly lift the cake or muffin pan and the cake(s) should slip right out.
Best served warm with ice cream drizzled with chocolate or caramel sauce. Or can be served just as it is.