Baked Chocolate Pudding

After over a half hour of searching through my cookbooks, I came across this Baked Chocolate Pudding recipe from Ina Garten’s “Back to Basics.” I had all of the ingredients already on hand and it seemed quick to make, which was helpful since I decided to bake on a 90 degree day.

Due to the hot weather, I waited as long as possible before preheating the oven to 325 degrees. A 9x12 oval dish is not in my collection of baking dishes, so I ended up using a 9x13 rectangular dish instead. It worked out perfectly. Butter the baking dish and then melt 2 sticks of butter (not kidding). Set aside to cool

Using the paddle attachment on the electric mixer, beat the eggs and sugar until thick and light yellow. It will take about 5-10 minutes. While the eggs are being beaten, sift the flour and cocoa powder together. Set the sifted mixture aside as well. 

Once the eggs are ready, lower the speed and add the vanilla bean seeds and cocoa/flour mixture. I did not use the framboise liqueur. Mix until just combined. With the mixer still running on a low speed, pour in the cooled melted butter and mix again until combined. 

Pour the batter into the prepared baking dish and place the dish onto a larger pan. I used a rimmed baking sheet. I put the baking and rimmed baking dishes into the oven. Then add water into the rimmed baking dish until it is halfway up the baking dish. This prevents the water from spilling when carrying both dishes into the oven. Bake the pudding for exactly 1 hour. Use a toothpick about 2 inches from the side to test the pudding. It will come out almost clean; the middle will still be under-baked.

I brought this into work and it was a huge hit! It is almost like a molten chocolate cake, but the top creates a little bit of crunch with each bite. You can keep the pudding in the refrigerator and take out when you are ready to eat it. This is amazing with vanilla ice cream!