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Ingredients
2 ½ tablespoons unsalted butter at room temperature
½ cup sugar
1 ½ squares unsweetened chocolate
¼ cup lowfat milk
1 jumbo egg, separated
½ teaspoon vanilla extract
3 tablespoons flour
¼ cup chocolate sauce
½ cup heavy cream, whipped
Nutritional analysis per serving (2 servings)
72 grams carbs; 227 milligrams cholesterol; 790 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 31 grams saturated fat; 51 grams fat; 1 gram trans fat; 4 grams fiber; 96 milligrams sodium; 12 grams protein; 57 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Butter a 16-ounce souffle dish with half a tablespoon of the butter and line the bottom with waxed paper.
- Step 2
Cream the remaining butter with the sugar. Melt the chocolate in the top of a double boiler. Stir in the milk, then blend into the butter mixture. Beat in the egg yolk and stir in the vanilla and the flour.
- Step 3
Beat the egg until softly peaked and fold into the chocolate mixture. Spoon the batter into the prepared dish, put the dish in a pan of boiling water that comes halfway up the sides of the dish, put in the oven and bake about 40 minutes, until the top is firm to the touch.
- Step 4
Remove from the oven and allow to sit in the warm water for at least 30 minutes. To serve, run a knife around the inside of the baking dish, unmold onto a plate, peel off the waxed paper and spoon the chocolate sauce around the pudding. Serve with whipped cream on the side.
Private Notes