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Baked Hot Chocolate

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

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.  

Serves4

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert, snack

Dietary Considerationpeanut free, tree nut free

Equipmentelectric mixer

Five Ingredients or LessYes

Mealdinner

Moodblue, romantic

Taste and Texturechocolatey, creamy, rich

Type of Dishchocolate dessert

Ingredients

  • 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 

Instructions

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.

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A perfect dessert for the choc-aholic! I only achieved two layers (instead of three) but they were two layers of deliciousness! A rich and decadent dessert that is perfect for a girls' night in on a cold night!

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