Makes 8 servings.
This dessert is easy, quick, delicious, and the best part is that it can be prepared a few hours before, refrigerated and BAKED STRAIGHT FROM THE REFRIGERATOR.
1 tablespoon unsalted butter for greasing the ramekins
¼ cup granulated sugar, plus 2 tablespoons for coating the ramekins
¾ cup heavy cream
4 ounces imported semi-sweet chocolate, broken into small pieces
4 large egg whites, at room temperature
Preheat the oven to 400F.
Grease 8 - ½ cup ovenproof ramekins with butter and sprinkle with 2 tablespoons sugar.
Place them on a cookie sheet.
Heat the cream in a medium saucepan until hot. Add the chocolate and whisk until smooth.
Remove from the heat.
Beat egg whites at high speed until foamy. Gradually add ¼ cup sugar to the egg whites and beat until stiff.
With a rubber spatula fold half of the whites into the chocolate mixture. Then reverse the process and pour the chocolate over the remaining whites. Fold together making a motion like a figure 8 until well combined.
Spoon the batter into the prepared ramekins. COVER WITH CLING WRP AND REFIRGERATE FOR A COUPLE OF HOURS.
Bake for about 15 minutes, or until puffy.