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Ingredients
- 1 1/3 c semi sweet chocolate chips (8 oz)
- 5 tbs butter plus more for ramikens
- 3 eggs separated
- 1/4 c sugar
- 2 tbs unsweetened cocoa powder
Details
Servings 6
Preparation
Step 1
Preheat oven to 375. Generously butter six, 3/4 c ramekins.
In microwave, heat chocolate and butter on med power, 1-2 minutes until butter is melted. Stir, reheating if necessary to melt chocolate.
Stir egg yolks and 2 tsp sugar into chocolate-butter mixture.
Place egg whites in large mixing bowl, beat until foamy. Combine remaining 2 tsp, sugar and cocoa powder, gradually beat into whites, until soft peaks fold over when beaters are lifted.
Stir 1/3 of chocolate butter mixture into whites mixture. Gently fold in remaining chocolate mixture until completely combined. Divide evenly between cups (can cover at this point and refrigerate up to 24 hours.)
Bake 10-12 minutes until puffy and cracks form on top. Edges should be firm, and center moist. Bake 14-16 minutes if refrigerated.
Cool 3 minutes.
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