Chocolate Pudding Cake
Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist. Adding one-third of the egg whites first to the chocolate mixture helps lighten the batter so the remaining whites don't deflate when folded in. The results are delicate and delectable.
Everyday Food, October 2007
- Prep Time 15 minutes
- Total Time 55 minutes
- Yield Serves 6
- Butter, room temperature, for baking dish
- 1/2 cup granulated sugar, plus more for baking dish
- 6 large eggs, room temperature, separated
- 6 ounces semisweet chocolate, melted
- 1/2 teaspoon salt
- Confectioners' sugar, for dusting
- Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
- In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
- In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
- Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.
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