Source of Recipe
From "Once Upon A Chef" by Jennifer Segal
"Think of this fudgy chocolate dessert as a family-style molten lava cake. It is brownie-like around the edges and gooey in the center. I've given a range for the baking time, depending on how lava-like you'd like the center to be. For me, 18 minutes is just right, but everyone's oven is a bit different. Be sure to serve this immediately after cooling; it will continue cooking as it sits (not a bad thing...just less lava!)."
List of Ingredients
◦ ½ cup (1 stick) unsalted butter, plus more for greasing the pan
◦ 6 ounces best-quality bittersweet chocolate, chopped
◦ 2 large eggs
◦ 2 large egg yolks
◦ ⅔ cup light brown sugar
◦ 1 teaspoon vanilla extract
◦ Pinch of salt
◦ ⅓ cup all-purpose flour
◦ Vanilla ice cream or sweetened whipped cream, for serving
Preheat the oven to 350° F and set an oven rack in the middle position. Generously butter a 2-quart baking dish.
Melt the butter in a medium bowl in the microwave. Immediately add the chocolate and stir until the chocolate is completely melted and smooth. If a few chunks remain, place the bowl back in the microwave for 15 to 20 seconds, then stir again.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the eggs, egg yolks, brown sugar, vanilla, and salt (on medium-high speed if using a stand mixer, high speed if using a handheld mixer), about 4 minutes. Fold in the melted chocolate mixture and the flour until just combined (the chocolate sinks to the bottom, so be sure to scrape it up into the batter).
Pour the batter into the prepared baking dish and smooth the top. Bake for 17 to 20 minutes, depending on how molten you'd like it (17 minutes for molten; 20 minutes for more cake-like). Let the pudding cool for about 5 minutes, then spoon it into bowls and serve it warm with vanilla ice cream or whipped cream. (The pudding is best enjoyed warm from the oven, but leftovers can be covered with foil and stored at room temperature for up to 3 days.)
Serves 6 to 8