There’s very little that I can say about chocolate that hasn’t been said many, many times before. As you probably know, it comes from the seeds of the cacao tree. This evergreen hails from Latin America, from the area between southern Mexico and the northern Amazon basin. Once collected, the seeds are roasted, fermented and ground to make the heavenly treat known as chocolate.
A little history
The ancient Mayans were probably the first to enjoy hot chocolate. Archeological evidence shows that they buried their dead with the bowls and jars used to drink it.
The Mayans weren’t alone in their love of a good chocolate beverage. The Aztecs drank it cold and sweetened with honey. Both cultures held chocolate in high esteem. They used it as an offering to the gods and served it at ceremonial feasts. It took until the 16th century for Europeans to encounter chocolate. Spanish conquistadors led by Hernán Cortés came across these ‘black almonds,’ as they called cacao seeds, at Tenochtitlan. At first repulsed, they grew to appreciate the Aztec’s dark, sweet drink. Credited with introducing Europe to chocolate and causing the fall of the Aztec Empire, the conquistadors reputedly started the rumor that chocolate was an aphrodisiac.
The current chocolate craze
Fast forward five centuries and you’ve got a chocolate craze. You name the dish. In all likelihood chocolate has been incorporated into it. Along with cakes, cookies, pies, sauces, breads, candy and ice cream, it’s in pasta, meat and other savory dishes.
Since I prefer to keep my chocolate offerings sweet, I’ll share a favorite dessert recipe, Warm and Gooey Baked Chocolate Puddings. Occasionally, these individual baked chocolate puddings get confused with that restaurant favorite, molten chocolate lava cakes. Unlike those warm cakes, these are gooey puddings with light, cake-like crusts. Enjoy them with cold glasses of milk or tall iced coffees.
Warm & Gooey Baked Chocolate Puddings
Serves 4 to 5
5 ounces bittersweet chocolate, chopped
8 tablespoons unsalted butter
3 large eggs or 3/4 cup Eggbeaters
3/4 plus 1 tablespoon granulated sugar
1/4 cup all-purpose flour
2 tablespoons confectioner’s sugar
Preheat the oven to 400 degrees Fahrenheit. Grease and flour four or five (5-ounce) ramekins.
Put the chocolate and butter in a large, microwave-safe bowl or spouted pitcher. Microwave on high, stirring frequently, until the chocolate has melted, about 3 to 5 minutes.
In a small bowl whisk together the eggs, granulated sugar and flour. Add 2 to 3 tablespoons of the melted chocolate to the egg mixture and stir to combine. Stirring the entire time, slowly pour the egg mixture into the warm chocolate.
Spoon or pour, if using a spouted pitcher, equal amounts of chocolate pudding into each ramekin. Place the ramekins on a baking sheet. Bake until the puddings have formed a light, cake-like crust on top and around the edge, about 8 to 11 minutes. Note that they should still be jiggly and pudding-like. If they’ve set and hardened, they’ve baked too long. Remove, place the ramekins on individual dessert plates and dust with the powdered sugar. Serve the baked chocolate puddings immediately.