Baked Hot Chocolate
Published by Hyperion
CONTRIBUTED BY HEIDI FRIEDLANDER
Baked hot chocolate is almost like having three desserts in one—the top layer has just a hint of crispness, the center has the texture of a warm chocolate pudding, and the bottom layer is just a shade thicker than the thickest hot chocolate you can imagine. Heidi developed this recipe for Moxie, a popular Cleveland restaurant, where it remains a signature dish.
Baked in mugs or cups, these can be topped with whipped cream and served as you would traditional hot chocolate, preferably in front of a fire.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursedessert, snack
Dietary Considerationdessert, snack
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, rich
Type of Dishchocolate dessert
- 9 ounces 62% semisweet chocolate, finely chopped
- 6 tablespoons (3 ounces) unsalted butter, cut into cubes
- 4 large eggs
- ¼ cup granulated sugar
- Cocoa Whipped Cream
Position a rack in the middle of the oven and preheat the oven to 350°F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch.
Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes, until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350°F oven for 5 minutes, or until warm.
Serve topped with a dollop of cocoa whipped cream.
2006 Scharffen Berger Chocolate Maker, Inc.