Baked Chocolate Pudding

 

Recipe courtesy of Barefoot Contessa: Back to Basics

  

Ingredients

• ½ pound (2 sticks) unsalted butter
  
• 4 eggs, at room temperature
  
• 2 cups sugar
  
• ½ cup all-purpose flour
  
• ¾ cup cocoa powder
  
• 1 teaspoon vanilla extract
  
• Vanilla ice cream, for serving
  

Directions

1. Preheat the oven to 325 degrees and grease a 2-quart baking dish. Melt the butter and set aside to cool.
   
2. In a large mixer fitted with a paddle attachment, beat the sugar and eggs on medium-high speed for 5 to 10 minutes, or until mixture is a thick pale yellow consistency.
   
3. Meanwhile, sift together the flour and cocoa powder. Reduce the mixer speed to low. Slowly add the flour mixture and then stream in the butter and vanilla. Pour batter into greased baking dish. Place baking dish inside a larger baking dish and fill with the hottest tap water, until it comes halfway up the side of the 2-quart baking dish. Bake for exactly 1 hour. Allow to cool and serve with vanilla ice cream. Serves 6.

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