Ingredients
12 ounces dark chocolate (minimum 70% cacao), chopped
6 eggs, separated
2 sticks butter (8 oz)
1 ¼ cup sugar
1 cup whipping crème
2 T confectioners sugar
1 t vanilla extract
You will also need:
Small saucepan or bain marie for stovetop
10-12 small ramekins
Large bowl
Bowl for beating egg whites
Bain marie or water bath for oven
Instructions
Preheat oven to 350oF.
Slowly melt chocolate and butter together in a double-boiler. Set aside.
Beat sugar and egg yolks together in a large bowl. Set aside.
Beat egg whites until stiff. Set aside.
Stir 1/3 of the melted chocolate and butter into the egg mixture. Stir well. Add the rest of the chocolate/butter mixture and stir well. Fold in the egg whites, 1/3 at a time.
Pour into the ramekins and bake in a bain marie (water bath) for about 35-40 minutes until set.
Allow to cool. Cake should be gooey.
Whip the cream, confectioners sugar and vanilla extract together until soft peaks form. Drop a dollop onto the chocolate cakes. Refrigerate any leftover cakes right away. Serves 10-12 people.
