Baked Chocolate Pudding

• 2 1/2 tablespoons unsalted butter at room temperature
• 1/2 cup sugar
• 1 1/2 squares unsweetened chocolate
• 1/4 cup lowfat milk
• 1 jumbo egg, separated
• 1/2 teaspoon vanilla extract
• 3 tablespoons flour
• 1/4 cup chocolate sauce
• 1/2 cup heavy cream, whipped

1. Preheat oven to 325 degrees.
2. Butter a 16-ounce souffle dish with half a tablespoon of the butter and line the bottom with waxed paper.
3. Cream the remaining butter with the sugar.
4. Melt the chocolate in the top of a double boiler.
5. Stir in the milk, then blend into the butter mixture.
6. Beat in the egg yolk and stir in the vanilla and the flour.
7. Beat the egg until softly peaked and fold into the chocolate mixture.
8. Spoon the batter into the prepared dish, put the dish in a pan of boiling water that comes halfway up the sides of the dish, put in the oven and bake about 40 minutes, until the top is firm to the touch.
9. Remove from the oven and allow to sit in the warm water for at least 30 minutes.
10. To serve, run a knife around the inside of the baking dish, unmold onto a plate, peel off the waxed paper and spoon the chocolate sauce around the pudding.
11. Serve with whipped cream on the side.

butter, sugar, chocolate, milk, jumbo egg, vanilla, flour, chocolate sauce, heavy cream

Taken from cooking.nytimes.com/recipes/9272 (may not work)