Baked Chocolate Pudding
This is a take-off on a recipe from Jamie Oliver's Jamie's Kitchen. The original recipe had this weird step of making chocolate sauce then freezing it as cubes, after which you put one cub in the middle of the raw pudding and baked it. The result was more like a chocolate lava cake, with chocolate goo oozing out everywhere. Not much like a pudding. I am removing that step and adding a couple of special ingredients.
Preheat oven to 375 degrees. Remove from heat and cool. Grease 6 ramekins or small oven-safe cups and place in the fridge to chill. In a double boiler or pan over medium-low heat, melt the chocolate with the butter, stirring constantly until smooth and shiny. Remove from heat to cool.
In bowl, beat the eggs with the sugar until firm. Add the flour and pecans to the cooled chocolate mixture and fold until uniform in texture. Now gently fold in the egg mixture a third at a time until uniform. Be careful to not beat or whip.
Pour the pudding mixture into the ramekins to almost full. Set ramekins on a baking sheet and bake in the oven for 18-20 minutes. The puddings will rise above the edge of the ramekins much like a souffle. Remove from oven and gently turn out onto a plate.