Baked Chocolate Pudding

This easy, yet impressive, dessert can be made in advance and heated when you’re ready to serve it, making it the perfect choice when you’re hosting a large group. The splash of framboise in the pudding adds an elegant touch.

Ingredients

1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing

3/4 cup good-quality cocoa powder

1/2 cup all-purpose flour

4 extra-large eggs, at room

temperature 2 cups sugar

1 vanilla bean, split, seeds scraped

1 tablespoon framboise liqueur (optional)

Vanilla ice cream, for serving

Directions

1. Preheat oven to 325 F. Lightly butter 2-quart shallow oval baking dish.

2. Into medium bowl, sift together cocoa powder and flour. In large bowl, with mixer on medium-high speed, beat eggs and sugar 5 to 10 minutes or until very thick and light yellow.

3. Reduce speed to low; add vanilla seeds, framboise (if using) and cocoa mixture. Mix just until combined. Slowly pour in butter; mix just until combined.

4. Pour mixture into prepared dish set in larger baking pan. Add hot tap water to pan to come halfway up side of dish.

5. Bake exactly 1 hour. A toothpick inserted 2 inches from side will come out clean. Center will appear very underbaked. Cool completely.

6. Serve with ice cream. Serves 12.

TIP: To make ahead, wrap; refrigerate up to 3 days. To serve, bring to room temperature.

Each serving: About 335 calories, 18g total fat (11g saturated), 110mg cholesterol, 30mg sodium, 40g carbohydrate, 1g dietary fiber, 4g protein.