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A classic becomes an easy, elegant, individual serving dessert that can be whipped up for any occasion. A gluten free recipe.

Bake along with our Baking Time playlist. Get it here.  

Yield: 6 individual servings
Working Time: 45 minutes
This recipe contains: Dairy, Eggs


Unsalted butter for greasing ramekins + 2 tablespoons sugar

1 bar [60g] Guittard 64% Cacao Semisweet Chocolate broken into twelve pieces  

2 bars [120g] Guittard 64% Cacao Semisweet Chocolate broken into pieces

1 tablespoon milk or water

2 yolks from large eggs 

3 whites from large eggs

⅛ teaspoon cream of tartar

3/8 cup [75g] sugar 


Preheat oven to 375°F. Grease insides of ramekins and swirl with sugar to coat. Stack 2 pieces of chocolate in each ramekin. Place on baking sheet for easy handling.  Melt remaining 4 oz (2 bars) chocolate with milk or water. Whisk in egg yolks until smooth and glossy.

Place 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 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.