Ingredients:
6 ounces bittersweet chocolate, finely chopped
12 tablespoons unsalted butter, cut into bits
3/4 cup sugar
1 pinch fine sea salt
3 large eggs, separated, at room temperature
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1 pint coffee ice cream or 1 pint vanilla ice cream
Directions:
Position a rack in the lower third of the oven and heat to 375 F.
Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.
Remove from the heat and cool slightly.
Whisk in the egg yolks and vanilla.
In a medium bowl combine egg whites and cream of tartar.
Using a hand-held electric mixer on high speed, beat until soft peaks form.
Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.
Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
Scrape the chocolate mixture into the bowl of whites and fold just until combined.
Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won’t fill the bowl but will leave enough room for ice cream, sauce and almonds).
Place the bowls on a large baking sheet.
(The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.
(The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375 F oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream.
Servings: 6
Time preparation: 30 min.
Time total: 55 min.