Warm Chocolate Pudding
1 cup granulated sugar
1 1/2 cups light corn syrup
20 ounces quality semisweet chocolate
2 sticks (1 cup) unsalted butter
10 whole eggs
Preheat oven to 350 degrees. In a heavy saucepan over high heat, combine the sugar and the corn syrup and bring to a boil, reduce the heat to low and cook for 5 minutes then remove from heat. In a double boiler, melt chocolate over simmering water (stir occasionally) Remove from the heat, stir in the butter, set aside to cool slightly.
Using an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium to pour (carefully) the hot sugar syrup into the beaten eggs. Add the mixture of melted chocolate and butter and blend on a low speed to a smooth consistency.
Butter small muffin pans, pour in the batter. Place in bain Marie with enough hot water to be halfway up the sides of the muffin tin. Place pans in oven and bake (35-45) minutes until a cake tester comes out clean.
Cool the pudding completely to room temperature before unmolding. If preparing the pudding in advance, cover the sections in plastic wrap and refrigerate. Serves 8-12.