If you're a fan of chocolate desserts, this baked chocolate pudding recipe is right up your alley. One cup custard cups work well for baking the puddings. Cake flour may be substituted for the rice flour. The ground almonds can be omitted for a smooth textured pudding.
1 pound (good quality) bittersweet or dark chocolate, divided
1/4 cup hot espresso or good strong coffee
9 tablespoons butter, plus extra for greasing
1 cup plus 2 tablespoons sugar
Generous 1/2 cup finely ground almonds
3/4 cup rice flour
6 eggs, separated, at room temperature
In a saucepan, melt 4.5 ounces of the chocolate with the coffee. Pour into six small ice cube molds and freeze 20 to 30 minutes, until hard.
Grease six 1 cup oven safe cups or molds with the butter. Place in the fridge while preparing the pudding mixture.
Melt the remaining chocolate with the butter in a bowl set over a saucepan of boiling water. Set melted chocolate aside to cool. In a separate large mixing bowl, beat the egg whites with the sugar until stiff. Fold the yolks into the cooled chocolate mixture, and then add the almonds and the flour. Carefully fold in the beaten egg whites.
Preheat oven to 375° F. Remove the molds from the fridge. Spoon a little pudding mixture into each one. Push a cube of frozen chocolate into the pudding mixture. Cover with the remaining pudding mixture so each ice cube is completely enveloped.
Bake 18 to 20 minutes. While the pudding is hot, remove carefully from molds. (Insert with a knife around the edges to loosen if necessary.) Serve Immediately.