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1
Position a rack in the lower third of the oven and heat to 375u00b0F.
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2
Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.
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3
Remove from the heat and cool slightly.
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4
Whisk in the egg yolks and vanilla.
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5
In a medium bowl combine egg whites and cream of tartar.
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6
Using a hand-held electric mixer on high speed, beat until soft peaks form.
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7
Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.
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8
Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
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9
Scrape the chocolate mixture into the bowl of whites and fold just until combined.
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10
Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds).
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11
Place the bowls on a large baking sheet.
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12
(The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.
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13
(The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375u00b0F oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream.
