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1
Preheat the oven to 325.
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2
Butter eight 1/2-cup ramekins and set them in a large roasting pan.
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3
In a small saucepan, heat the milk until bubbles appear around the edge, then pour it into a glass measuring cup.
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4
Wipe out the pan and add the chopped chocolate and the butter.
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5
Cook over low heat until the chocolate is barely melted, about 2 minutes.
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6
Whisk in the hot milk and remove the pan from the heat.
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7
In a large bowl, beat the egg whites to firm peaks.
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8
Add 2 tablespoons of the sugar and continue beating until glossy.
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9
In a large mixing bowl, using a handheld mixer, beat the egg yolks with 1/2 cup of the sugar and the salt at high speed until pale, about 4 minutes.
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10
Add the flour and vanilla and beat until smooth.
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11
Beat in the chocolate mixture, then fold in the beaten egg whites.
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12
Pour the batter into the prepared ramekins.
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13
Pour enough hot water into the roasting pan to reach halfway up the side of the ramekins.
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14
Bake the puddings for about 35 minutes, or until puffed and set.
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15
Transfer the ramekins to plates and let cool to warm.
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16
In a mixing bowl, whip the heavy cream to soft peaks.
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17
Add the remaining 1 tablespoon of sugar and the liqueur and whip until firm.
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18
Spoon a dollop of whipped cream on each pudding, sprinkle with the grated chocolate and serve.
