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Baked Hot Chocolate
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- #16552
If you've ever dreamt of having hot chocolate as a full-on dessert, don't let your dreams just be dreams. This baked hot chocolate topped with whipped cream makes for a decadent treat. Make your own whipped cream with vanilla to make it truly dreamy.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
10 ounces semisweet chocolate, chopped
1/2 cup butter, cut into pieces
5 eggs, separated, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 egg white
2/3 cup sugar, divided
3 ounces bittersweet chocolate cut into 1/2-ounce pieces
1 cup whipped cream, for garnish
directions
Preheat the oven to 350 degrees F. Grease ramekins or other individual heat-proof containers (such as coffee cups). Sprinkle the inside of the containers with granulated sugar.
Combine the semisweet chocolate and butter in the top of a double boiler over simmering, not boiling, water. Cook, stirring constantly, until the chocolate and butter have melted. Remove the pan from the heat and keep the mixture warm.
Combine the egg yolks and half the sugar in a mixing bowl. Beat on medium-high speed until the mixture is light. Stir the mixture into the warm chocolate.
In another (clean) mixing bowl, beat the egg whites until soft peaks form. With the mixer running, add the remaining sugar in small increments, beating until stiff peaks form.
Fold the egg white mixture into the chocolate.
Fill the ramekins 3/4ths full of the chocolate mixture. Place 1 piece of bittersweet chocolate in the center of each ramekin (it will sink as the dessert bakes). Place the ramekins in the oven and bake at 350 degrees F for 15-20 minutes or until they are puffed and cracks begin to form in the tops.
Remove the ramekins from the oven and let the baked hot chocolate cool slightly before serving with whipped cream.
recipe tips
Grease the ramekins well and coat with sugar to prevent sticking and add a sweet crust.
Chop the chocolate finely for quicker and more even melting.
Separate the eggs carefully to make sure no yolk gets into the whites.
Add sugar gradually to the egg whites for a stable meringue.
Place a piece of bittersweet chocolate in the center for a gooey surprise.
Bake just until set for a moist, fudgy texture.
Serve with homemade whipped cream flavored with vanilla for an extra special touch.
Let the baked hot chocolate cool slightly before serving for the best texture.
Experiment with adding flavors like orange zest or a splash of espresso to the chocolate mixture.
common recipe questions
What type of chocolate is best for this recipe?
High-quality semisweet and bittersweet chocolate provide the best flavor and texture.
Can I use chocolate chips instead of chopped chocolate?
Yes, chocolate chips can be used, but chopped chocolate melts more evenly.
How do I prevent the chocolate from seizing when melting?
Make sure the water in the double boiler is simmering, not boiling, and avoid getting water into the chocolate.
Is there a substitute for a double boiler?
You can use a heatproof bowl set over a pot of simmering water as a makeshift double boiler.
How can I make sure the egg whites reach stiff peaks?
Make sure the bowl and beaters are clean and free of any grease, and the egg whites are at room temperature.
Can this dessert be made ahead of time?
It's best served fresh, but you can prepare the mixture and refrigerate it in the ramekins, then bake just before serving.
What's the best way to fold egg whites into the chocolate mixture?
Use a gentle hand and a spatula, folding in a circular motion to keep the mixture light and airy.
How do I know when the baked hot chocolate is done?
The tops should be puffed and start to crack, and the edges should be set while the center remains slightly soft.
Can I bake this in one large dish instead of individual ramekins?
Yes, but the baking time will need to be adjusted longer for a larger dish.
What can I use if I don’t have ramekins?
Any oven-safe individual serving dishes, like small bowls or coffee cups, can be used.
nutrition data
654 calories, 49 grams fat, 57 grams carbohydrates, 10 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
Does anyone know if we could use cocoa instead of chocolate chips?
The standard substitution to replace chocolate with cocoa powder is for every ounce of semisweet chocolate, use 3 tablespoons unsweetened cocoa powder plus 3 tablespoons sugar and 1 tablespoon butter, shortening, or oil. Please note, we haven't tested that substitute in this recipe.
February 17, 2008
this is absolutely decadent and sooo...good. When made in coffee cups it also makes a nice presentation for guests. Definitely a keeper!