Food & Cooking Recipes Dessert & Treats Recipes Warm Chocolate Puddings 3.6 (102) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: tbd Prep Time: 15 mins Total Time: 40 mins Servings: 4 These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors. Ingredients 4 ounces semisweet or bittersweet chocolate, chopped 4 tablespoons (½ stick) unsalted butter 4 tablespoons sugar 2 large eggs, yolks and whites separated ½ teaspoon pure vanilla extract ¼ teaspoon salt Ice cream (any flavor), for serving (optional) Directions 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. Rate it Print