Chef Anna Olson shows you how to make the best chocolate dessert you could imagine: Warm Chocolate Budini! Follow along with the recipe below and you'll be enjoying this chocolate treats in no time!

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Warm Chocolate Budini

Ingredients

8 oz (240 g) bittersweet chocolate chopped
¼ cup (60 g) unsalted butter, cut into pieces
3 large eggs, at room temperature
½ cup (100 g) granulated sugar
¼ cup (30 g) cocoa powder
½ tsp (1.5 g) baking powder
½ tsp (2.5 g) salt
1 oz (30 mL) freshly brewed, hot espresso coffee

Directions

1. Preheat the oven to 400 F (200 C). Lightly grease six 5-ounce (150 mL) ramekins and place them on a baking tray.

2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Remove the bowl from the heat and set aside.

3. Whip the eggs and sugar using electric beaters or in a stand mixer fitted with the whip attachment, until the eggs have tripled in volume and almost hold a ribbon when the beaters are lifted, about 4 minutes. Fold in the chocolate mixture (still warm is OK).

4. Sift the cocoa powder, baking powder and salt over the batter and fold in. Stir in the espresso at the end (it will liquefy the batter a touch, but that is OK). Divide the batter between the ramekins, filling them just over halfway and bake for 18-20 minutes, until the surface of the cakes are dull and have cracked a little. The budini can also be assembled a few hours ahead of time and left on the counter until ready to bake. If preparing more than 4 hours ahead, chill the unbaked budini, but pull them from the fridge 2 hours before baking.

Serve the budini warm with a scoop of toasted marshmallow ice cream (recipe follows) on top.

Toasted Marshmallow Ice Cream

Ingredients

Ice Cream Base

1 cup (250 mL) 2% milk
1/3 cup (70 g) granulated sugar
2 large egg yolks
2 tsp (10 mL) vanilla extract
1 cup (250 mL) whipping cream

Marshmallow

3 large egg whites
2/3 cup + 2 Tbsp (165 g) granulated sugar, divided
3 Tbsp (45 mL) water
1 Tbsp (15 mL) vanilla extract or vanilla bean paste

Directions

1. For the ice cream base, bring the milk up to a simmer in a saucepan over medium heat. Whisk half of the sugar into the milk and whisk the other half into the egg yolks. Once the milk begins to simmer slowly pour it into the egg yolks while whisking them, and then add the whole mixture back to the pot, continuing to whisk over medium heat until thickened enough to coat the back of a spoon, about 4 minutes. Strain the custard and whisk in the vanilla and whipping cream. Chill until ready to churn the ice cream.

2. For the marshmallow, whip the egg whites using electric beaters or in a stand mixer fitted with the whip attachment until foamy and then pour in 2 Tbsp (25 g) of sugar and whip until the whites hold a soft peak.

3. Grease and dust a baking tray with cornstarch, tapping off any excess. Place the remaining 2/3 cup (140 g) of sugar in a pot with the water and bring this up to a full boil over high heat without stirring, boiling until the sugar reaches 239 F (115 C) on a candy thermometer. Carefully pour the sugar into the whites while the beaters are running on high speed, and then continue to whip on high speed until cooled, about 5 minutes. Spread the marshmallow out onto the prepared baking tray. Use a butane torch to “toast” the marshmallow (the darker you toast it, the more the “campfire” taste will come through.) Alternatively, you can toast the marshmallow by baking it in a 450 F (230 C) oven until browned.

4. Pour the chilled ice cream custard into an ice cream maker and churn following manufacturer’s instructions. Once the ice cream is almost frozen, spoon in the marshmallow and let the ice cream maker churn it in just for a minute. Transfer the ice cream to a container and freeze until firm, at least 4 hours.

The ice cream will keep for up to 2 weeks, frozen.

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