Chocolate Budino (Italian Pudding Cake)

Preheat oven to 350 degrees F.

Using a box grater or a sharp knife, chop the chocolate into small pieces. Place the chopped chocolate in a double boiler, or in a bowl, placed over barely simmering water. Melt the chocolate slowly until smooth, stirring occasionally.

In a separate bowl, combine the sugar, flour, egg yolks and eggs. Whisk to combine completely.

When the chocolate is completely melted, remove it from the heat and stir in the softened butter. Combine the chocolate-butter mixture with the egg mixture, stirring to incorporate.

Spray a standard-size muffin tin or a 9-inch cake pan with a light coating of nonstick spray.

If making individual cakes, use a small ladle to fill each muffin cup 3/4 full (the cake will puff up). Bake for 12 minutes, or until the edges of the cakes pull away from the pan.

If making a 9-inch cake, scrape all the batter into the prepared pan and bake for 25 minutes, or until the sides of the cake pull away from the pan.

The top of the cake should be dry when done, but if you serve it warm, the center will still be moist with molten chocolate. Budino may be rewarmed briefly in oven before serving.

May be served with vanilla-bean ice cream or with gelato of choice. For a more elegant presentation, pair budino with fresh cream and raspberries (or strawberries) or with thin, bias-cut slices of caramelized banana.