Baked chocolate molten puddings

Instructions

• Preheat oven to 325F (160C). Place 8 individual baking dishes, ramekins or custard cups that each hold about 1/2 cup (125 mL) in a broiler pan or shallow roasting pan. Finely chop chocolate and place in a large bowl. Stir in 1/2 cup (125 mL) sugar, cocoa and coffee granules.

• Melt butter in a large saucepan set over medium heat. Using a wooden spoon, stir in flour to form a paste. Gradually whisk in milk, a little at a time, whisking constantly between additions to keep mixture smooth. Stir often until it starts to boil, about 2 minutes. Add cocoa mixture and stir constantly until chocolate is melted. Turn into a large bowl.

• In another large bowl, using an electric mixer, beat egg whites until frothy, then gradually beat in remaining 1/4 cup (50 mL) sugar and vanilla. Continue beating until soft peaks form when beaters are lifted, 2 to 4 minutes. Stir one-third into chocolate mixture, then gently fold in remaining whites just until no white streaks remain.

• Spoon into baking dishes. Pour enough hot water into broiler pan so it comes halfway up side of dishes. Bake in centre of preheated 325F (160C) oven just until tops start to crack and centres of puddings are almost set when jiggled, 30 to 35 minutes. Remove from water. Great warm or at room temperature. Spoon dollops of light sour cream on top, if you wish.