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Categories:Viewed: 7 - Published at: 9 years ago
Ingredients
- 2 tablespoons unsalted butter, cut into pieces, plus additional for greasing ramekins
- 3 ounces bittersweet chocolate (not unsweetened), chopped
- 1 large egg, separated
- Pinch of salt
- 1/8 teaspoon ground cinnamon
- 1 tablespoon sugar
- 5 tablespoons plus 1/4 cup cajeta (Mexican caramel)
- 4 tablespoons toasted chopped pecans
Method
- Put oven rack in middle position and preheat oven to 350F.
- Butter 2 oven-safe bowls or ramekins.
- Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth.
- Remove bowl from heat and cool, stirring occasionally, 5 minutes.
- Whisk in egg yolk, salt, and ground cinnamon until combined.
- Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks.
- Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks.
- Whisk about one fourth of white into chocolate mixture to lighten, then fold remaining white gently but thoroughly.
- Divide batter between bowls or ramekins.
- Cover each bowl with small squares of foil and crimp foil tightly around rim.
- Place a baking dish in oven and pour hot water (easiest with a teakettle) into dish.
- Carefully place ramekins into baking dish.
- Make sure foil is above water.
- Bake until puddings are set, about 30 minutes.
- The desserts will be slightly gooey to the touch.
- Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.
- Just before serving, unmold puddings into serving bowls or onto a plate.
- First, unmold desserts by taking a knife and running it along the edge of the ramekin.
- Second, place ramekins into a bowl with hot water for about 15 seconds.
- Turn ramekin upside down and tap bottom.
- Top each pudding serving with 2 tablespoons of cajeta and 2 tablespoons of chopped pecans that have been toasted.
