Chocolate Pudding

Ingredients

• 1.5 squares Baker's unsweetened chocolate (About 1.5 ounces)
• 0.33 cup Granulated sugar
• 2 tablespoons Hot water
• 3 Large eggs (Separated)
• 0.5 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 cup Whole milk

Instructions

1. 1In a saucepan, melt the butter over medium heat. Stir in the flour until a smooth paste forms (about 1 minute). Gradually pour in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens and reaches a boiling point, stirring constantly (about 5 minutes).
2. 2In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate. Add the sugar and hot water to the melted chocolate, and stir until smooth. Combine the chocolate mixture with the milk mixture, stirring well to combine.
3. 3In a separate bowl, beat the egg yolks until light and frothy. Gradually add the beaten egg yolks to the chocolate mixture, stirring constantly to prevent curdling. Cool the mixture slightly (about 5 minutes).
4. 4In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cooled chocolate mixture. Add the vanilla extract and fold gently to combine.
5. 5Pour the mixture into a buttered baking dish. Bake in a moderate oven (350°F / 175°C) for 25 minutes, or until set.