8 oz semisweet chocolate
1/2 cup sugar, to be divided
6 egg yolks
4 cups heavy cream
1 tsp vanilla extract
Coarsely chop the chocolate and reserve it in a large mixing bowl.
In a medium bowl, whisk 1/4 cup of the sugar into the egg yolks.
In a medium saucepan, mix the remaining 1/4 cup sugar with the cream and vanilla extract. Heat the cream to just below boiling point. Add a little of the cream to the egg yolks and stir vigorously for smoother mixing; set aside. Pour the rest of the hot cream over the chopped chocolate. Gently stir the chocolate with a spatula until it has melted. Add the egg-cream mixture and the salt to the chocolate and stir to mix.
Through a fine sieve, strain the pudding into a large measuring cup or pitcher (so it's easy to pour).
Heat the oven to 300 degrees. Fill six 8 ounce ramekins with pudding, leaving at least 1/4 inch space at the top. Put the ramekins in a baking pan not more than 1 inch deeper than you molds. Fill the pan with warm water about halfway up the sides of the molds. Cover the pan with foil and bake until the pudding is no longer runny, about 1 hour. When cooked, a lighter colored spot about the size of a quarter appears on the top. Cover the pudding and refrigerate for at least 3 hours before serving.
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