Warm Chocolate Puddings

4 ounces semisweet or bittersweet chocolate, chopped

4 tbsps (1/2) stick unsalted butter

4 tbsps sugar

2 large eggs, yolks and whites seperated

1/2 tsp. pure vanilla extract

1/4 tsp. salt

ice cream (any flavor)

for serving (optional)

1. Preheat oven to 375. Place four 6 to 8-ounce ovenproof bowls on a baking sheet,

set aside.

2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of

gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from

heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.

3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form.

Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and

glossy.

4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently

fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings

can be prepared in advance up to this point; cover with plastic qrap, and refrigerate up to

1 day.)

5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in

center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were

previously refrigerated. Serve, warm or at room temperature (puddings may sink as

they cool), topped with ice cream, if desired.