Dark Chocolate Budino Recipe
warm decadent chocolate cake, lava centre, cocoa nibs, maldon salt
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Ingredients
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Cake Base
Method
Preparation
Preheat your Oven
Preheat your oven to 180°C (350°F). Grease and flour four ramekins (about 6 oz each) or a muffin tin.
Melt Chocolate and Butter
In a double boiler, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.
Mix Ingredients
In a mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Slowly add the melted chocolate mixture and mix until combined.
Add Dry Ingredients
Sift together the all-purpose flour, cocoa powder, and Maldon salt, then fold into the chocolate mixture until just combined. Stir in the cocoa nibs and vanilla extract.
Fill Ramekins
Divide the batter evenly among the prepared ramekins or muffin tin, filling each about 3/4 full.
Baking
Bake the Budino
Bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft.
Cool and Serve
Remove from the oven and let cool for 1 minute. Carefully invert each ramekin onto a plate to release the budino. Sprinkle with Maldon salt and serve warm.