CHOCOLATE PUDDING CAKE (ESPRESSO, OPTIONAL)
This is like flourless chocolate cake, but forms a softer center.
Butter for coating baking pan and granulated sugar for coating
- 6 ounce semi sweet or bittersweet chocolate, chopped
- 1 teaspoon espresso powder (optional)
- 6 whole eggs, carefully separated, room temperature
- ¾ cup sugar
Butter souffle dish or cups and coat evenly with granulated sugar; set aside.
Combine chocolate and espresso, if using, in double boiler until just melted. Meanwhile whisk eggs yolks and sugar until sugar dissolves. Add melted chocolate, taking care not to cook egg mixture; set aside.
In clean bowl with clean whisk, beat the egg whites & salt until soft peaks form. Blend about 1/3 of the beaten whites into the chocolate mixture to lighten the chocolate before adding to the remaining egg whites, by gently folding the rest into the chocolate. Resist overmixing. Pour into prepared baking dish or cups.
Place baking dish/cups into shallow roasting pan. Bring to the oven, and add very hot water to pan to surround the baking dish(es) about 1/2 way up sides. Bake at 325ºF for approximately 15-20 minutes or until tops have formed crusts and cake no longer giggles. Dust with powdered sugar. Serve.