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

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. 

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