Chocolate Budini

Chocolate Budini:
6 ounces bittersweet chocolate
1½ sticks (¾ cup) unsalted butter, cut into bits
¾ cup sugar
Pinch of salt
3 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
Vanilla ice cream
½ cup toasted and coarsely chopped nuts

Caramel Sauce :
¼ cup cold water
1 cup sugar
1 cup heavy whipping cream

Chocolate Budini:Position rack in the lower third of the oven and preheat to 375° F.

Melt the chocolate and butter with 6 Tablespoons sugar and salt in a medium stainless steel bowl placed in a pan of hot, not simmering water, stirring frequently until chocolate and butter are melted. Remove from heat and cool slightly. Whisk in the egg yolks and vanilla. Set aside.

In a grease free medium bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 6 Tablespoons sugar and beat until the whites are stiff and glossy. Fold one-quarter of the beaten whites into the chocolate batter to lighten it. Scrape the chocolate batter into the bowl of egg whites and fold just until combined. Divide the batter evenly among six 8 to 10-ounce individual lightly greased ceramic bowls (the batter will not fill the bowls completely, allowing room for the ice cream, sauce and nut topping). Place bowls on a large baking sheet. (Note: The budini can be prepared up to 2 days ahead to this point, covered and refrigerated.)

Bake at 375° F until the budini are puffed and crusty, deeply cracked tops and a toothpick inserted in the centers comes out quite gooey, 20 to 2 5 minutes. (Note: The budini can be completely baked up to a day ahead, cooled, covered, and refrigerated. To reheat, bake in a preheated 375° F oven until warmed through, abut 10 minutes.)

Serve within 10 minutes (the puddings will sink as they cool), topping each serving with a scoop of ice cream, a spoonful of caramel sauce, and some toasted nuts. Yield: 6 servings.

Caramel Sauce: Combine the cold water and sugar in a tall heavy-bottomed medium saucepan. Bring to a boil over medium high-heat, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes.

Remove from the heat and whisk in the cream. The mixture will bubble up, so be careful. Return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Serve warm, at room temperature, or chilled. Yield: About 1½ cups.