Make this decadent, romantic dessert with Collection Etienne 64% dark chocolate blend. Serve hot from the oven with dulce de leche or coffee ice cream. Or serve with a large dollop of sweetened whipped cream, laced with cinnamon.
Eight six-ounce servings
1 pound Collection Etienne 64%, chopped coarsely
1/4 pound (1 stick) butter
2 ounces (1/4 cup) Kahlua
6 eggs, separated
2 Tablespoons sugar
3 Tablespoons flour
Preheat oven to 425 degrees.
Lightly butter the inside of eight six-ounce ramekins. Sprinkle with granulated sugar, shaking out the excess.
Melt the chocolate with the butter over low heat in a heavy, medium-size pan, stirring and watching carefully. Remove from the heat and stir in the Kahlua.
In a small bowl, whip the egg yolks with one tablespoon of the sugar until very thick (several minutes).
In a separate bowl, whip the egg whites, adding the remaining one tablespoon of sugar toward the end of beating. Beat until stiff peaks form.
Stir the egg yolks into the chocolate mixture, then fold in the whites. Gently fold in the flour.
Spoon the mixture into the ramekins, filling nearly to the top. Place ramekins on baking sheet for easier handling.
Bake for about 8 - 9 minutes, or until the pudding rises nicely. Watch carefully. The outside should be cake-like, while the inside should still be somewhat batter-like and soft. Serve immediately. The pudding may be served in the ramekins, or lifted out and re-plated.