A classic becomes an easy, elegant, individual serving dessert that can be whipped up for any occasion. A gluten free recipe.
Unsalted butter for greasing ramekins + 2 tablespoons sugar
2 oz (1 bar) Guittard 64% Cacao Semisweet Chocolate broken into twelve pieces
4 oz (2 bars) 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
⅜ cup 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.