Ingredients
4 oz bittersweet chocolate, finely chopped
1/4 c very hot coffee
1 T butter, melted
2 eggs
6 T sugar, plus more for dusting souffle cups
3 T cocoa powder
3 T flour
1/4 t cinnamon
1/2 c half and half
1 1/2 T dark rum (
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Combine bittersweet chocolate and hot coffee, stirring until smooth. This is the filling for the bread pudding. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 350. Brush 6 souffle cups with melted butter. If you plan to unmold, line bottom with round of waxed or parchment paper, butter again, and sprinkle with sugar. In a large bowl of stand mixer, beat eggs and 6 T sugar until pale and thick, about 5 minutes. Stir in cocoa powder, flour, cinnamon. Mix in half and half and run. This is the chocolate custard. Remove bread cubes from freezer. Moisten 1 cup of frozen bread cubes at a time into the chocolate custard until lightly saturated and spoon into souffle cups, filling half way. When half full, spoon about 1 1/2 T of the filling into the center of each cup. This filling will make a sauce when serving warm bread pudding! Moisten remaining cubes in the custard and mound on top. Set souffle cups in roasting pan and pour enough hot water in pan to come up about 1" to the sides of the cups. Cover with foil and bake about 25 minutes, until puffed and set. If after 25 minutes, the pudding is not set, remove foil and bake about 5 minutes more. Remove cups from water bath and let cool about 10 minutes before serving. Either serve in souffle cups or unmold onto dessert plates. We did not use the sweetened whipped cream when serving, but if I did, I would add a bit of rum into the whipped cream.
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao