These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors.

Everyday Food, December 2006


Credit: tbd

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.

  • Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.

  • In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.

  • Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)

  • Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

Cook's Notes

A serrated knife makes fast work of finely chopping chocolate before melting.


Reviews (10)

102 Ratings
  • 5 star values: 23
  • 4 star values: 35
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 3
Rating: Unrated
This is a quick and easy dessert that I've made many times--tonight, I made it and added a heaping spoonful of tart cherry preserves, which was absolutely amazing. I have also added cajeta, which boiled over a bit, but was still outstanding.
Rating: Unrated
for an everyday dessert? this kicks it up and then some! i used choc chips (oh horror) it is wonderful, and we cannot get enough. sometimes simple is the best.
Rating: Unrated
Rating: Unrated
Lovely and easy recipe! Love warm pudding!! To those who can't get the recipes to come up, maybe try the "get the recipe" button vs. the picture, seems to work quicker. Enjoy!
Rating: Unrated
I have made this a bunch of times now becasue my friends and family can't get enough. Good by itself, magnificent with vanilla ice cream.
Rating: Unrated
Hooray to "auntizzi"e for her comment on the inefficiency of having to click and click again on the photos just to get the recipe. Please find a better solution. MM Toronto
Rating: Unrated
I have to agree with Auntlizzie! What a nuisance.
Rating: Unrated
I agree that it needs to be slightly undercooked. 20 to 25 minutes for ramequins is too long, and it will result in a dry product. It also benefits from adding a little ice cream or other sauce, like a coulis. Not really 'special', yet a decent and quick dessert to make
Rating: Unrated
While I really enjoy the many fine recipes, it is annoying to have to click and click again and again just to actually get to the recipe. Small stuff, I know, but I've come to expect uber-efficiency from Martha Stewart materials.
Rating: Unrated
I've made this tatsy treat quite a few times! But since I don't ahve the right size ramekins, I made it in a souffle dish. I doubled the recipe. But I always forget to write down exaclty how long it takes to bake. I've over done it a couple times and then it jsut tastes like a brownie. So I'd err on the side of undercooking it to get that puddingy texture.