This recipe is so fabulous! This is how I like my chocolate! Pair with red wine or a cup of coffee. Eat anytime!
6.5 ounces bittersweet or semisweet chocolate, chopped (I used Valrhona chocolate – 61% cacao)
3 Tablespoons unsalted butter
pinch of salt
4 large egg yolks
4 Tablespoons sugar, divided
2 large egg whites
Preheat 425F. Butter four 3/4-cup custard cups. Dust with flour; shake out excess. Combine chocolate, butter, and salt in top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from over water. Cool 10 minutes.
Beat egg yolks and 3 Tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 Tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups.
Place custard cups in oven. Bake until cakes are puffed but stiff soft in center, exactly 8 minutes. Transfer to a cooling rack and cool cakes 1 minute. Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups.
