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- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 970
- Total Fat
- 56 g
- Saturated Fat
- 33 g
- Carbohydrates
- 121 g
- Dietary Fiber
- 5 g
- Sugar
- 113 g
- Protein
- 12 g
- Cholesterol
- 299 mg
- Sodium
- 94 mg
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 970
- Total Fat
- 56 g
- Saturated Fat
- 33 g
- Carbohydrates
- 121 g
- Dietary Fiber
- 5 g
- Sugar
- 113 g
- Protein
- 12 g
- Cholesterol
- 299 mg
- Sodium
- 94 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
- Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
- Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
- Top with powdered sugar and whipped cream.
- Preheat the oven to 375 degrees F.
- Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
- Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
- Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
- Top with powdered sugar and whipped cream.
