Chocolate BudinoKouzzina by Cat Cora, Boardwalk Resort
Makes 12 small cakes or one 9-inch round cake
1/2 pound high-quality bittersweet chocolate, (Callebaut or El Rey)
3 large eggs, plus 3 large yolks
3 tablespoons all-purpose flour
1/2 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
Preheat the oven to 350° F.
Grease or spray two 12-cup muffin tins with vegetable or canola oil. (You can also use just one tin and bake the batter in two batches.) Wipe out excess oil with a paper towel. Set the tin aside.
Grate chocolate or chop it into small shards with a chef's knife or a serrated knife. (It's easiest if you begin at a corner, particularly if the chocolate is very thick. Take it slowly and keep your fingers safe.) Place the chopped chocolate in a large bowl and set the bowl over a saucepan of hot water over very low heat. Allow the chocolate to melt slowly, stirring occasionally.
In a separate bowl, gently whisk the whole eggs, egg yolks, sugar, and flour. Mix until all of the ingredients are well incorporated. Set aside.
When the chocolate is smooth, remove the bowl from hot water and add the softened butter. Mix until the mixture is again smooth and the butter is completely incorporated. Add the sugar and egg mixture mixing well.
Spoon the batter into the prepared muffin tins, filling each cup three-quarters full. Bake for 11 to 12 minutes. The edges will have just begun to pull away from the pan, and the top of each budino should still look moist and shiny at the center. Remove tins from the oven and allow them to cool for 10 minutes. While the tins are still warm, place a baking sheet over the top of each muffin tin and invert it. Carefully lift the muffin tin to release cakes. Transfer the cakes to a serving platter or individual dessert plates. They're at their best if served warm, but are also delicious at room temperature.