Ingredients:
10 ounces bittersweet chocolate or 10 ounces semisweet chocolate, chopped
4 tablespoons butter ( salted or unsalted)
4 large eggs, separated
4 tablespoons sugar, divided
additional butter, for preparing the cake molds
additional sugar, for preparing the cake molds
Directions:
In a large bowl set over a saucepan of simmering water, melt the chocolate and the butter together until smooth.
Remove from heat and whisk in 2 tablespoons of sugar and the egg yolks.
Butter six 6-ounce custard cups or ramekins to use as cake molds.
Sprinkle the insides with sugar and tap out any excess.
Adjust the oven rack to the center of the oven and preheat to 400 degrees.
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they are frothy.
Increase the speed and whip until the egg whites start to form soft, wet peaks.
Whip in the remaining 2 tablespoons sugar and beat just until the whites form shiny, droopy peaks.
Fold one-third of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate batter.
Divide the batter into the prepared cake molds, set them on a baking sheet and bake for 12 minutes, until they feel just slightly baked in the center.
Remove from oven and let stand for a moment before unmolding onto serving plates.
serve these with something simple, such as coffee ice cream or a flavored creme anglaise.
Servings: 6
Time preparation: 20 min.
Time total: 32 min.