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Oenotri's warm chocolate budino is a luscious cross between cake and pudding. Oenotri pastry chef Jennifer Archer serves this dessert with olive oil ice cream. Vanilla ice cream topped with a little fresh, fruity olive oil makes a great substitute. More Delicious Chocolate Desserts

Food & Wine
April 2012

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© Fredrika Stjärne

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. Line the bottom with parchment paper and butter and flour the paper.

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  • In a small bowl, whisk the flour with the salt and baking powder. Chop the chocolate and, in a large microwave-safe bowl, heat it with the butter at high power in 30-second intervals until the chocolate is melted. Whisk in the 2 tablespoons of olive oil and the sugar. Add the eggs and whisk until smooth. Whisk in the dry ingredients until evenly combined. Pour the batter into the prepared cake pan.

  • Set the cake pan in a small roasting pan. Transfer the roasting pan to the center of the oven. Carefully pour enough hot water into the roasting pan to reach one-third of the way up the side of the cake pan. Bake for about 40 minutes, until the budino is firm to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the cake pan to a rack and let cool for 30 minutes.

  • Run a knife around the budino and invert it onto a plate. Peel off the paper and invert the budino again. Cut into wedges and serve with roasted almonds and vanilla ice cream drizzled with olive oil.

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