In addition to her trademark gold-dusted chocolate Oscar statutes, pastry chef Sherry Yard will make 1,500 chocolate bento boxes for the Governors Ball. She suggests home cooks try these pudding cakes. Serves 8. See a video demo at .
Ingredients
8 4-ounce disposable aluminum cups
Melted butter, for brushing
5 ounces bittersweet chocolate, cut into chunks
5 ounces unsalted butter
3 eggs
3 egg yolks
1/4 cup sugar
3 tablespoons all-purpose flour, sifted
Vanilla ice cream or whipped cream (optional)
Directions
Butter inside of aluminum cups. Arrange on a baking tray. Reserve. In a bowl, combine the chocolate and butter. Melt over a double boiler.
In a mixer bowl, using a wire whisk, beat eggs, egg yolks and sugar for 3 minutes over medium speed. Add warm chocolate and butter mixture. Mix at low speed until well blended. Stir in flour. Divide batter evenly into prepared foil cups. Bake in a preheated 350-degree oven for 5 minutes. Turn around baking tray, and continue to bake another 3 minutes. When the sides feel firm, but center is still be very moist, remove from oven and allow to cool.
To serve, flip out cake from foil cup and place on dessert plate. Serve immediately with vanilla ice cream or whipped cream.
