Prep Time: 10 minutes, plus 10 minutes cooling
Cook Time: 25 minutes
Make-Ahead: The batter can be made up to 1 day ahead, covered and refrigerated. Allow a bit more baking time when using the cold batter.
- 9 tablespoons unsalted butter, softened, plus extra for brushing
- 7 tablespoons all-purpose flour, plus extra for dusting
- 5 ounces high-quality bittersweet chocolate (60% cacao), chopped
- 4 large eggs, room temperature
- 2/3 cup sugar
- 1/4 teaspoon kosher salt
- Gold luster dust or confectioners’ sugar, for dusting
Preheat the oven to 375°F. Brush the interior of a 1-quart Curtis Stone Hot and Steamy Pudding Cake Mold with softened butter. Refrigerate the bowl for about 5 minutes, or until the butter is firm. Dust the mold with flour and shake out the flour. Tap the mold upside down on a flat work surface to remove any excess flour. Refrigerate the mold.
In a large bowl set over simmering water, heat the chocolate until melted. Add the 9 tablespoons of butter and whisk until smooth. Remove the bowl from the heat and set aside.
Meanwhile, in the bowl of an electric stand mixer fitted with a whisk attachment, whip the eggs and sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy and doubled in volume. Slowly pour the chocolate mixture into the egg mixture and mix until just blended. Sift the 7 tablespoons of flour and the salt into the chocolate mixture and, using a silicone spatula, gently fold in the flour until blended.
Pour the batter into the prepared mold. Bake for about 25 minutes, or until the sides are firm and the center is still soft. Let cool for about 10 minutes. Place a rimmed serving platter over the mold and gently invert the fondant onto the platter. Dust with gold luster dust or confectioners’ sugar and serve immediately.