I haven’t baked in FOUR weeks. I’ve baked at least once a week since I got my mixer back in January, but a combination of fiscal year end at work, Euro 2012 and sickness has prevented me cooking anything in general.
I was finally able to eke out some time to make something this weekend and I decided to make something for my cooking challenge, since I didn’t want to end up two months behind. Choosing Ina Garten’s Baked Chocolate Pudding was a no-brainer because, well, look at the photo of it in her cookbook:
This was the first thing I wanted to make upon going through Back to Basics when I first got it, and, for the life of me, I cannot understand why I waited this long to bake it.
I realized the folly of my delay even more when I finally got to taste it. It’s gooey, rich and wonderfully chocolatey. It’s great a little warm, at room temperature and even straight from the fridge. It is to die for with vanilla ice cream (I used Merry Moo’s here). My mom likes it with Merry Moo’s Sea Salt Caramel, but I find that the vanilla and chocolate combination can’t be beat (besides, I prefer Sea Salt Caramel on its own).
And the pudding is so easy to make. You don’t even have to wait for butter to get to room temperature since you use it melted anyway. The trickiest part is actually getting it in and out of the oven since you have to bake it in a warm water bath. But if you’re less of a klutz than I am and can move a pan brimming with water without splashing the kitchen floor with it, then the whole process will be a breeze for you.
Even if you are a klutz, though, I still say that you should make this. I daresay all the chocolatey, gooey deliciousness is worth risking the 1st degree burns.