Chocolate Pudding Cakes

Makes 8 servings

Total time: about 1 hour + baking

4

2 4 2/3 1/4 1/2 1/2

oz. bittersweet bar chocolate (60%), finely chopped Tbsp. unsalted butter, diced eggs, separated cup granulated sugar, divided cup each all-purpose flour, unsweetened cocoa powder, and Frangelico liqueur tsp. table salt cup whole milk Powdered sugar and toasted and skinned hazelnuts, chopped

Preheat oven to 350°. Lightly coat eight 6-oz. baking dishes with butter then coat with granulated sugar, tapping out excess.

Melt chocolate and butter in a saucepan over low heat until nearly smooth; transfer to a bowl and let cool 10 minutes.

Beat egg yolks and 1/3 cup granulated sugar with a hand mixer on high speed until it thickens and is light in color, 2–3 minutes.

Beat in flour, cocoa, liqueur, and salt until smooth, then beat in milk and chocolate mixture until combined.

Beat egg whites with a hand mixer on medium speed until soft peaks form, then sprinkle in remaining

1/3 cup granulated sugar and beat just until stiff peaks form.

Stir one-third of egg whites into batter, then fold in remaining whites, in two batches, adding more when no streaks remain. Divide batter among baking dishes (about a 1/2 cup per dish).

Transfer dishes to a roasting pan and pour enough boiling water into pan to come about 1-inch up sides of dishes.

Bake cakes until puffed and just set, 17–18 minutes; transfer to a rack to cool slightly, then serve warm, at room temperature, or chill 2 hours. Dust cakes with powdered sugar and top with nuts before serving.

Per serving: 301 cal; 16g total fat (8g sat); 171mg chol; 294mg sodium; 27g carb; 1g fiber; 14g protein