10 ounces bittersweet chocolate, coarsely chopped
4 large egg yolks
2 large eggs
1/4 cup sugar
1 stick plus 6 tablespoons (7 ounces) unsalted butter
Sweetened whipped cream and chocolate shavings, for garnish
Preheat the oven to 325°. Arrange eight 1/2-cup ramekins or 1-cup wide-mouthed jars in a large roasting pan.
In a microwave-safe bowl, melt the chocolate at medium power for about 2 minutes, stirring every 30 seconds; let cool.
In a large bowl, beat the egg yolks with the whole eggs and sugar until thick and pale, about 4 minutes.
In a medium saucepan, melt the butter over moderate heat until sizzling. Remove the saucepan from the heat and whisk in the chocolate until smooth. Add to the egg mixture and beat until thoroughly combined.
Spoon the pudding into the ramekins. Carefully fill the roasting pan with enough hot water to reach halfway up the sides of the ramekins. Bake the puddings for about 20 minutes, or until the edges are firm but the centers are still a bit soft. Remove the ramekins from the water bath and let the puddings cool completely. Serve with whipped cream and chocolate shavings.
The puddings can be refrigerated for up to 3 days.
I suggest enjoying these puddings with an Armagnac (a French brandy similar to Cognac). Armagnacs are known for their nuances of prune, spice and vanilla.