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Individual baked hot chocolates

baked hot chocolate (Photo by Wendy Maeda/Globe Staff, food styling by Sheryl Julian and Jill Gibson)
February 9, 2011

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Serves 8

This is on the menu at Moxie, the Restaurant, located in Beachwood, Ohio, which has featured American cuisine for 14 years. It was developed by Heidi Friedlander, the restaurant’s original pastry chef.

9 ounces semisweet chocolate (62 percent), finely chopped

6 tablespoons unsalted butter, cut up

4 eggs, at room temperature

1/4 cup sugar

1/2 cup heavy cream, softly whipped with 2 teaspoons sugar and 1 tablespoon unsweetened cocoa powder

1. Set the oven at 350 degrees. Butter eight 1/2-cup ramekins. Set them in a roasting pan. Bring a tea kettle of water to a boil.

2. In a heatproof bowl, combine the chocolate and butter. Set it over a pan of simmering water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove the bowl from the water; wipe the bottom dry.

3. In an electric mixer, combine the eggs and sugar. Beat at medium speed for 8 minutes or until the mixture is light and fluffy. Remove the bowl from the mixer stand. Fold the eggs into the chocolate mixture until it is smooth.

5. With a small ladle, divide the batter among the ramekins. Add enough boiling water to the side of the roasting pan to come halfway up the sides of the dishes. Bake for 15 to 20 minutes or until the puddings are just set; they will continue to firm as they cool.

6. Carefully remove the cups from the water; wipe the bottoms dry. Serve warm or at room temperature with whipped cream.

Adapted from “The Essence of Chocolate’’