- 6
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Ingredients
- 6 oz (175 g) bittersweet chocolate
- 2/3 cup (150 mL) unsalted butter
- 1/3 cup (75 mL) sugar
- 6 egg yolks
- 3 egg whites
- 1/3 cup (75 mL) all-purpose flour
Preparation
Step 1
Preheat oven to 425°F (220°C). In heavy pot on low heat, melt chocolate and butter together. Cool slightly.
Beat together sugar and egg yolks with an electric mixer until thick and creamy, about 4 minutes.
Pour in chocolate mixture and beat together for 5 minutes.
In a separate bowl, beat egg whites until stiff peaks form, about three minutes. Fold into mixture along with flour.
Pour into 6 non-stick buttered moulds or non-stick muffin tins. Bake for 5 to 7 minutes or until edges are just cooked and centre is still liquid.
Cool for 5 minutes in tins. Carefully remove to serving dishes. Serve with lightly whipped cream.