Prep Time: 15 min. • Cook Time: 25 min. + chilling
Place the butter in a small pot and bring to a boil. Chop the chocolate and add to the butter. Remove from the heat and let sit 1 minute. Whisk until the chocolate is completely melted and smooth.
Separate the eggs into 2 bowls. To the yolks, add ¼ of sugar and vanilla and whisk well. Add the salt to the egg white and, with a hand or stand mixer, beat the whites until soft peaks form. Slowly add the remaining sugar and continue to beat to stiff peaks. Fold the chocolate into the egg yolk mixture then fold in ⅓ of the egg whites into the chocolate and yolks mixture. Fold in the remaining egg whites, do not over mix. Cover the batter and refrigerate for at least 2 hours or up to 2 days.
Preheat oven to 350°F. Scoop the batter into 2 oven-proof bowls. Place with bowls into a baking dish and fill the baking dish with hot tap water so that the water comes about ½ way up the sides of the bowls. Place baking dish in oven and bake until puffed and set but not cracked and dry, about 25 minutes; it should still be gooey in the middle. Carefully remove from the oven. Let cool about 10 minutes before serving, while still warm but not super-hot.
While the puddings are baking, make the caramel sauce: Place 1 cup sugar in a medium pot (bigger than you might think as to leave room for the sauce to boil up) with ¼ cup corn syrup and ¼ cup water. Stir and place over medium-high heat. Bring to a boil and continue to cook over medium-high heat until the sugar caramelizes and is the color of tea. Turn off the heat and add the cream, being careful as it will boil up and splatter. Once it calms down return to the heat and continue to cook, whisking occasionally until the sugar has completely melted and the sauce is thick and smooth, about 3 minutes. Remove from heat and whisk in the vanilla and salt.
Serve the warm puddings with the ice cream and caramel sauce.
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.