Soft-Centered Chocolate Puddings

Here's the recipe I gave Morgan and Carol yesterday. I hope I didn't over-sell it. Although from my point of view (it being so easy and so delicious), that can't really be done.

Soft-Centered Chocolate Puddings
serves 4 (but easily tripled. Just in case.)

7 oz bittersweet chocolate, chopped (or chocolate chips)
7 T unsalted butter
2 T all-purpose flour
1/2 c sugar
3 large eggs

creme fraiche for serving (So says the recipe. Usually we serve with nothing, or vanilla ice cream.)

Pre-heat oven to 400 degrees. Melt chocolate and butter in double boiler until melted. Stir, remove from heat.

In a small bowl, mix flour and sugar. In a medium bowl, whisk eggs. Whisk in flour & sugar, then stir in chocolate/butter until combined. Scrape into 4 1-cup ramekins. Bake for about 12 minutes, until edges are firm and center is still runny. Serve warm.

(Remember it's supposed to be pudding and not brownies, or you'll never take it out of the oven. Which is actually fine. You can bake it at least twice as long, and it's still delicious.

We bake ours in oven-safe tea cups. Also, since there's so few ingredients, you'll really notice if you use nicer chocolate.

Enjoy!