Baked Chocolate Puddings with Vanilla Whipped Cream

1. 1

   Preheat oven to 400F.

2. 2

   Butter and flour six 3/4-cup ramekins or custard cups.

3. 3

   Arrange dishes on rimmed baking sheet.

4. 4

   Stir 1/2 cup butter and chocolate in small saucepan over low heat until melted and smooth.

5. 5

   Using electric mixer, beat eggs, yolks, and 3/4 cup sugar in medium bowl until mixture is thick, about 8 minutes.

6. 6

   Using rubber spatula, fold melted chocolate mixture, then flour into egg mixture.

7. 7

   Divide batter among prepared ramekins.

8. 8

   Bake until puddings are puffed and dry on top and tester inserted into center comes out with very moist crumbs still attached, about 12 minutes.

9. 9

   Cool puddings 10 minutes.

10. 10

    Beat whipping cream, vanilla, and remaining 1 tablespoon sugar in medium bowl until peaks form.

11. 11

    Transfer ramekins to plates.

12. 12

    Top each pudding with dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.