I've been making this recipe since it was first published in Cooking Light. It's delish and my favorite dessert when served with vanilla bean ice cream. Now that I have a young child, I leave out the coffee so that it's just chocolate, and it's just as tasty. We often make this when we have friends over or need to take a dessert. Just make sure that you use the specified pan (vs. larger) and don't overcook or it will be a bit dry. You also need to leave time for it to set if you want the pudding consistency; right out of the oven, the pudding is more like chocolate sauce.