Servings: 6 Individual Servings
Equipment
- Oven
- Ramekins/Small Cups
- Whisk
- Rubber Spatula
- Cookie Sheet
- Mixer
Ingredients
- 180 g Guittard 64% Semisweet Dark Chocolate Baking Bar (broken into pieces)
- 1 tbsp Water
- 2 Egg Yolks
- 3 Egg Whites
- 1 tsp Cream of Tartar
- 75 g Granulated Sugar
Instructions
- Preheat oven at 375°F.
- Grease insides of ramekins and sprinkle with sugar to coat. Stack two single broken pieces of 180 g Guittard 64% Semisweet Dark Chocolate Baking Bar in each ramekin. Place on baking sheet for easy handling.
- Melt remaining four oz (2 bars) of the 180 g Guittard 64% Semisweet Dark Chocolate Baking Bar with the water.
- Whisk in egg yolks until smooth and glossy.
- Put egg whites and cream of tartar in mixer bowl with whisk attachment. Whip at medium-high speed until foamy.
- Gradually add sugar and continue whipping to form soft peaks.
- Whisk 1/3 of the whites into chocolate mixture to lighten and then gently fold into the remaining whites until almost uniform.
- Divide evenly among ramekins, filling to cover chocolate pieces.
- Bake about 12-15 minutes or until tops are puffed and crusty.