Chocolate Pudding Cake

Ingredients

• butter, room temperature, for greasing the baking dish
• 1/2 cup granulated sugar, plus more for coating the baking dish
• 6 large eggs, room temperature, yolks and whites separated
• 6 ounces semisweet chocolate, melted
• 1/2 teaspoon salt
• confectioners’ sugar, to taste, for serving

Directions

1. Preheat the oven to 350 degrees F.

2. Set a kettle of water to boil.

3. Butter a shallow 2-quart baking dish and coat it with the extra granulated sugar, tapping out the excess.

4. In a large bowl, whisk the egg yolks with 1/2 cup of the granulated sugar until lightened in color.

5. Slowly whisk in the melted chocolate a little at a time to prevent the eggs from scrambling.

6. In a large, clean bowl, using an electric mixer on high, beat the egg whites and the salt together until soft peaks form.

7. Whisk 1/3 of the egg white mixture into the chocolate mixture.

8. Add the remaining egg white mixture into the chocolate mixture by gently folding them in with a rubber spatula until just combined, being careful not to overmix.

9. Transfer the batter to the prepared baking dish.

10. Set the dish in a roasting pan and pour enough of the boiling water into the roasting pan to come up about 1-inch up the outside of the baking dish.

11. Bake until puffed and just set, with the center just barely moving when jiggled, about 25-35 minutes.

12. Let cool for 5 minutes.

13. Dust with the confectioners’ sugar and serve.