1/3 cup sugar plus some extra to sprinkle inside the ramekins
5 ounces chopped bittersweet chocolate
3 egg yolks
6 large egg whites
Preheat oven to 375 degrees F. Butter 4 to 6 ceramic ramekins and sprinkle with sugar. Melt chocolate in a double boiler or in a glass bowl over a saucepan of simmering water; stir until smooth. When chocolate is completely melted, remove from heat and stir in the egg yolks. The mixture will stiffen. In a separate bowl, beat egg whites and a pinch of salt at medium speed until they hold soft peaks. Add sugar, a little at a time, and when all of the sugar has been added, beat the mixture on high until the egg whites hold stiff peaks. Stir a cup of the whites into the chocolate mixture to lighten, and then add the entire chocolate mixture to the remaining egg white mixture. Fold gently until completely combined. Spoon an equal amount of the mixture into separate prepared ramekins. Bake for 24-26 minutes or until puffed and crusted on top. They should still jiggle in the center. Let cool for a few minutes, and they're ready to be served or top with whipped cream, powdered sugar, fresh fruit, or whatever other topping sounds good.
No comments:
Post a Comment