By Kendra Nordin, Kitchen Report
Serves 4
6-1/2 ounces bittersweet or unsweetened chocolate, chopped (Note: good-quality chocolate chips are an easy shortcut)
4 large egg yolks
4 tablespoons sugar, separated
2 large egg whites
1. Preheat oven to 425 degrees F. Butter four 3/4 cup custard cups. Dust with flour, shaking out excess, and set aside.
2. In a double boiler over simmering water, combine chocolate, butter, and salt and heat. Stir until chocolate and butter have melted and mixture is smooth. Remove upper pot from water and let cool 10 minutes.
3. Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. In a separate bowl beat egg whites and 1 tablespoon sugar using electric mixer with clean, dry beaters, until whites are stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
4. Place custard cups on a baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes 1 minute.
5. Using a small knife, cut around sides of cakes to loosen. Place plates on top of cups. Using an oven mitt or tea towel (the cups will be hot) invert cakes onto plates; remove cups. Serve immediately with a dollop of whipped cream or vanilla ice cream.
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