Budino di Cioccolata

Western.Chefs's picture

Nov. 10, 2011


Sweet butter 1/4 Cup (4 tbs) (1/2 Stick)
Bittersweet chocolate/Semisweet chocolate 8 Ounce
Lemon 1 , zest grated finely
Egg yolks 3
Sugar 1/2 Cup (8 tbs) , divided
Espresso 1/4 Cup (4 tbs)
Chestnut flour 1/4 Cup (4 tbs) , sifted
Egg whites 3
Sweetened whipped cream 1 Tablespoon (Lightly Sweetened)



1) Preheat the oven to 475° to 500°F.


2) In a small saucepan, melt the butter over a medium-high heat, then cook until the butter just begins to brown.

3) Remove from heat and allow to stand for 1 or 2 minutes.

4) Stir in the chocolate until melted.

5) Then stir in the lemon zest, mix well.

6) In a mixer bowl, beat the egg yolks and 1/4 cup sugar until thick and pale yellow.

7) Stir in the chocolate mixture and espresso until thoroughly blended.

8) Fold in the chestnut flour, blend well.

9) In another bowl, beat the egg whites until soft peaks form.

10) Gradually beat in sugar until stiff peaks are formed.

11) Fold the mixture into the batter.


12) In six 8-ounce souffle dishes, equally spoon the mixture.

13) Bake in the preheated oven for about 8 minutes until the outer suface is firm like a cake, while the center has a pudding consistency.


14) Serve the Budino di Cioccolata immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 372Calories from Fat 190

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 34 mg1.42%

Total Carbohydrates 46 g15.3%

Dietary Fiber 3 g12%

Sugars 38 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet