Saturday, February 20, 2010

chocolate pudding cake.

1/2 cup granulated sugar
6 large eggs, separated
6 ounces semisweet chocolate, melted
1/2 teaspoon salt
confectioners' sugar, for dusting
butter

Preheat oven to 350 degrees, and set a kettle of water to boil.  Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.

In a large bowl, whisk egg yolks with granulated sugar until lightened in color.  Whisk in melted chocolate; set aside.  

In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks forms.  Whisk 1/3 of whites into chocolate mixture.  Add remaining whites, and gently fold with a rubber spatula just until combined {do not over mix}.

Transfer batter to prepared baking dish.  Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish.  Bake until puffed and just set {center of cake should barely move when jiggled}.  25 to 35 minutes.  Let cool 5 minutes; dust with confectioners' sugar just before serving.