“Budino is the Italian word for pudding; budini, the plural, are individual servings. This is an easy and luscious hot dessert.” – Alice Medrich, Bittersweet: Recipes and Tales from a Life in Chocolate
Since it’s Valentine’s day, I’ll let you in on a little secret… This budini is one of my favorite desserts, and one of the simplest recipes I’ve made. I love simple cooking. If you keep baking chocolate on hand, it can be whipped up in no time flat after the arrival of an unexpected visitor or for a spur of the moment craving after dinner! Enjoy, and have a happy Valentine’s Day!
Budini, From Serves 6
Alice Medrich, Bittersweet: Recipes and Tales from a Life in Chocolate
- 6 oz bittersweet chocolate, coarsely chopped
- 8 tbsp (1 stick) unsalted butter
- 1 1/2 tbsp brandy or rum (optional)
- 3 tbsp semolina flour (optional)
- 3 large eggs
- 2/3 cup sugar
- Pinch of salt
- Whipped cream or ice cream to serve
- Six 8 to 16 oz ramekins or ovenproof bowls
If you are going to bake the budini immediately, position a rack in the lower third of the oven and preheat the oven to 375 degrees.
Combine the chocolate and butter in a medium heatproof bowl set in a wide skillet or barely simmering water, and stir frequently until completed melted and smooth. Remove from heat. Stir in the liquor and semolina flour, if using.
in a large bowl, beat the eggs, sugar, and salt with an electric mixer at high speed until light and fluffy and the consistency of softly whipped cream. Use a large rubber spatula to fold one-third of the eggs into the chocolate mixture, the scrape the chocolate batter over the remaining eggs and fold until blended. Divide the batter among the ramekins or bowls. You can bake the budini now or later in the day. Simply refrigerate, covered, until about 30 minutes before you want to serve them.
To bake the budini: Place them on a cookie sheet. Bake until puffed, crusted, and deeply cracked but still gooey inside when tested with a toothpick, about 20 minutes, or 25 minutes if they have been refrigerated. Serve hot or let cool, cover, and set aside at room temperature for up to 1 day. The budini will sink as they cool, but they will puff up again when reheated in a 375 degree oven for about 10 minutes.
*I watch them closely, and if your oven runs hot, bake them in a water bath to make sure they don’t dry out.