I dressed up a take-out pizza and salad night with this special dessert. Just as easy as box-mix brownies and much more fabulous! They are more like mini-soufflé cakes than warm puddings. This recipe was adapted from Everyday Food. I used Trader Joe’s 72% cacao Belgian dark chocolate and topped each pudding with salted caramel ice cream. They would have been just as delicious with vanilla bean ice cream- or coffee ice cream- or no ice cream?!? I’m bringing this wonderful dessert to Fiesta Friday #10 at the Novice Gardener this week. Enjoy! 🙂
- 4 ounces semisweet or bittersweet chocolate, chopped (I used Trader Joe’s 72% cacao Belgian dark chocolate)
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons sugar
- 2 large eggs, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Ice cream (any flavor), for serving (optional) (I used salted caramel)
- Preheat oven to 375 degrees (on convection). 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), 10 to 12 minutes on convection, or longer if puddings were previously refrigerated.
- Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
One Year Ago:
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Posted in Baking, Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: chocolate, chocolate soufflé, dark chocolate, dessert, Fiesta Friday, gluten free, gluten free dessert, ice cream, pudding, soufflé
My husband and I have enjoyed celebrating several wedding anniversaries at Volt (restaurant of Bryan Voltaggio of Top Chef fame) in Frederick, Maryland while in the Washington, DC area at Christmastime. This year we splurged for the tasting menu to celebrate our FIFTEENTH anniversary! 🙂 One of several desserts we were served was a semifreddo rolled in dark chocolate and pistachios. It had a celebratory candle in it, and was our favorite! It was my introduction to this Italian semi-frozen dessert. Delicious and different. I went home that evening and searched for a recipe to make it myself.
I selected this recipe from Gourmet because it had rave reviews and was similar to the Volt version. Importantly, shelled pistachios are available at Trader Joe’s, making the task much more doable as well. I made it to serve with Pizzelles on New Year’s Eve at a friends’ house. It is such a special dessert and is simple to make. I will definitely make this one again. Great!
- 1 1/2 cups shelled salted pistachios (6 1/2 to 7 ounces)
- 1 cup sugar
- 6 large egg whites
- 2 cups chilled heavy cream
- 1/4 teaspoon almond extract
- Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
- Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
- Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
- Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner.
- Spoon into a 2-quart dish, cover with plastic wrap flush on the surface. Freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
Note: The egg whites in this recipe are not cooked.
One Year Ago:
Posted in Good Sweets, Good Eats (Desserts), Holiday, Ice Cream, Quick, Recipes
Tags: almond extract, dessert, gluten free, gluten free dessert, Italian, New Year's Eve, pistachios, semifreddo
This is one of my favorite go-to desserts to bring to a friends’ for dinner or for a potluck. It is rich and delicious, easy to transport, and pretty (in a soufflé sort of way!). It’s a crowd pleaser too. This time I needed a gluten-free dessert and this fit that as well. I have been making it for years- my sister makes it too. Once, by accident, she made it with double the butter– people loved it even more! 🙂 This recipe is from Martha Stewart Living Television. I always use Valrhona chocolate (which is amazing) because the quality is very important as the chocolate flavor is predominant in the cake. GREAT!!
- 3/4 cup plus 1 tablespoon unsalted butter for the pan
- 1 cup sugar, plus more for dusting pan
- 6 1/2 ounces best-quality semisweet chocolate, chopped (I use Valrhona 71% cacao dark bittersweet chocolate)
- 3 egg yolks
- 1 egg
- 6 egg whites
- Cocoa powder or confectioners’ sugar, for dusting
- Heat oven to 300 degrees. Grease a 9-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
- Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
- In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
- In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
- Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
- Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 (in a convection oven) to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners’ sugar before serving.
Posted in Baking, Cake, Good Sweets, Good Eats (Desserts), Recipes
Tags: chocolate, dark chocolate, dessert, gluten free, gluten free dessert, potluck, soufflé, valhrona