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Chocolate Budini

Li's picture

originally posted by Biscuit (budini) and Schnitzel (sauce)

Jennifer Millar's Chocolate Budini

6   ounces bittersweet chocolate, finely chopped

12   tablespoons unsalted butter, cut into bits

3/4   cup sugar

1   pinch fine sea salt

3   large eggs, separated, at room temperature

1   teaspoon vanilla extract

1/8   teaspoon cream of tartar 

1   pint coffee ice cream or vanilla ice cream

1. Position a rack in the lower third of the oven and heat to 375 degrees.

2. Melt the chocolate and butter with 6 tablespoons of sugar and the salt in a medium stainless-steel bowl placed in a skillet of hot, not simmering, water, stirring frequently.

3. Remove from the heat and cool slightly.

4. Whisk in the egg yolks and vanilla.

5. In a medium bowl combine egg whites and cream of tartar.

6. Using a hand-held electric mixer on high speed, beat until soft peaks form.

7. Add the remaining 6 tablespoons of sugar gradually, beating constantly, until the whites are stiff and glossy.

8. Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.

9. Scrape the chocolate mixture into the bowl of whites and fold just until combined.

10. Divide the batter evenly among 6 12- to 16-ounce (or so) oven-proof serving dishes (the batter won't fill the bowl but will leave enough room for ice cream, sauce and almonds).

11. Place the bowls on a large baking sheet.

12. (The budini can be prepared up to 2 days ahead to this point, loosely covered and refrigerated.) Bake until the budini are puffed with crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 25 minutes.

13. (The budini can be completely baked up to a day ahead, cooled, covered and refrigerated. To reheat, bake in a hot, 375-degree oven until puffed, about 10 minutes.) Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream or caramel sauce.

 --"The Baker's Dozen Cookbook."

Jennifer Millar is the pastry chef at Oakland's Restaurant Garibaldi.

Caramel Sauce (David Lebovitz)

1/2 cup cold water

1 cup sugar

1/4 teaspoon fresh lemon juice

1/4 cup boiling water

1/2 cup heavy cream, at room temperature

4 tablespoons unsalted butter, at room temperature

1 tablespoon corn syrup

Pour the cold water into a heavy medium saucepan. Add the sugar and lemon juice and stir to dampen the sugar. Cover the pan and bring to a boil over medium heat, swirling the pan by the handle to help dissolve the sugar. Occasionally press a wet pastry brush against any sugar crystals that form on the inside of the pan to wash them back into the syrup.

Uncover the pan and increase the heat to medium-high. Cook until the caramel has colored to a deep red brown (about the color of an old penny). Being very careful to avoid splashes and steam (if you want, place a colander over the saucepan to act as a perforated lid), immediately pour the boiling water into the caramel. If the caramel hardens, whisk over low heat to dissolve.

Remove from the heat and whisk in cream. The mixture will bubble up, so be careful. Return to low heat and whisk until the hardened caramel dissolves. Add the butter and corn syrup and whisk until the sauce comes to a boil. Strain to remove any undissolved sugar crystals.

Whisk again before serving. Serve warm, at room temperature (if it is too thick for your taste, add a little cream and heat gently, stirring).

Makes 1 3/4 cups.



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sommersu's picture

Can someone please tell me what makes the budini that different from a moton cake? I'm new to your site and have not tried all your recipes as of yet! Thanks..

MadMom's picture

I'm assuming you mean molten, and frankly, I don't think there is much difference, but one of the pros can probably set us both straight.

Things are going to get a lot worse before they get worse.
Lily Tomlin

sommersu's picture

Thanks MadMom..I should have spell checked before posting!!
After making 6 Molton cakes and serving only 4..I refrigerated the other 2 overnite..they turned into a fudgy paradise..I didn't consider reheating them as the Budini suggests.

anneelsberry's picture

The way Alice Medrich describes Budini in her "Bittersweet" cookbook is that it is a deeply chocolate pudding.  Her recipe is slightly different from this one and I think someone recently mentioned that they liked it better.

Somebody put a stop payment on my reality check!

Somebody put a stop payment on my reality check!

RuthWells's picture

Um -- that wuz me!  Only because one can interchange higher percentage chocolates without making the recipe go tilt.  And I wouldn't describe Medrich's budini as rich pudding -- it's more of a part brownie-ish, part souffle-ish, part chocolate goop-ish, rich and decadent thing.  Not that there's anything wrong with that........ ; )


Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Edited 1/3/2005 6:25 pm ET by RUTHWELLS

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Adele's picture

I made CLS's budini a year or more ago when my Mom & Dad visited.  She saw me unloading my chocolate from the suitcase and her face fell when I said budini wasn't on the list.  They were forced (ha!) to eat flourless choco cakes- made in mini springforms &  Warm Soft Chocolate Cakes, where the inside oozed out.  I also made Chiqui's brownies with Miss Fiona.  Did you know that if a 4 year old eats 2 or was it 3 mixing spoons worth of batter that they won't go to sleep?  Heeheehee! 

I was so not going to buy anymore cookbooks, I wasn't, I wasn't.  Bittersweet should be here in 5-10 days.  Le sigh.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

anneelsberry's picture

You won't regret it. Jill gave it to me for Christmas and I'm even more in love with Alice than I was before. I love cookbooks that you can read like a novel.

Somebody put a stop payment on my reality check!

Somebody put a stop payment on my reality check!

KarenP's picture

I love cookbooks that you can read like a novel.

I said that to her the night I met her.  She mentioned that that was what had caused her some uncomfortable moments about the book and was pleased to hear that it read well.

jocelyng's picture

Let me know if you make the Coconut Saras from this book.  I have made them several times and they are fabulous!  You can make the macaroons ahead and freeze them.  They are sooo great.


Jean's picture

AHEM.  Whatever happened to the no chatting in T&T rule?

Veni, vidi, velcro        I came,  I  saw,  I stuck around.

A  clear conscience is usually the sign of a bad memory.
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Adele's picture

My fault.  Forgot I was in T&T.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Syrah's picture

Made the budini last night to rave reviews. Served as they were with just vanilla icecream, they were definitely rich enough.

I inadvertently cut down the sugar by 3 tablespoons since I forgot to melt sugar with the butter and chocolate, so I added some very quickly at the end. I thought it would be grainy but it wasn't.

Really easy, really foolproof, really fantastic result.

I plan to make them for mother's day lunch based on the trial run.

Is the caramel sauce really a complement? I wonder if it would just be too much for me.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

ashleyd's picture

I like the caramel sauce - runny at room temperature and keeps for a while. The caramel acts as a sort of bridge between the chocolate and the ice cream, I served the sauce in a tasting spoon so guests could pour where and if they liked. I'd serve budini alone, with ice cream or with caramel and ice cream, but not just with caramel. I wouldn't cover the budini with ice cream either.

Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

Marie Louise's picture

I have had the good fortune to eat the original at Garabaldi's Restaurant many times. Personally, I think the caramel sauce, nuts and whipped cream make it a little over the top. I used to leave them behind and focus on the cake. <G>

Edited to add, I think the original was served w/ ice cream. (The restaurant was sold, and it was terrible afterwards, so I haven't eaten there in years.)

I have also eaten this dessert at Chez Panisse (she calls it some thing different, but the recipe is in the Chez Panisse Cafe Cookbook.) I like this version much better-just the cake on a plate, sprinkled w/ a little powdered sugar and served w/ a small dollop of unsweetened whipped cream.

Edited 5/10/2008 9:23 am by Marie Louise