Butter or cooking spray for greasing ramekins
3.5 ounces bittersweet chocolate
2 tablespoons (1/4 stick) unsalted butter
1/2 cup granulated sugar
2 large eggs, separated
Confectioners’ sugar, for dusting
- Preheat the oven to 350ºF. Grease 7 Emile Henry Ramekins. In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
- In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix 1/4 of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
- Spoon 4 to 5 tablespoons of the cake batter into each greased ramekin. Place ramekins 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let cool.