This recipe is basic enough to bring out the pastry chef within us all and sufficiently delicious to share with kids and company alike.
6 oz (170 g) bittersweet chocolate
1/3 cup (75 mL) unsalted butter
1/4 cup (125 mL) cocoa
4 eggs, separated
1/2 cup (125 mL) sugar
1/2 cup (125 mL) ground almonds (optional)
1/3 cup (75 mL) flour
3 Tbsp (45 mL) sugar
Blackberry frozen yogurt (optional)
Preheat oven to 350°F (180°C). Grease six individual ramekins. Mix chocolate, butter, and cocoa together in medium saucepan. Stir until melted, about 2 minutes, and remove from heat. Beat egg yolks and 1/2 cup (125 mL) sugar until thick and pale, about 2 minutes. Fold in chocolate mixture, flour, and ground almonds.
In separate bowl, beat egg whites until soft peaks form; then gradually beat in 3 Tbsp sugar until whites are thick and shiny. Fold into chocolate mixture.
Divide mixture among six ramekins. Place into baking pan. Fill baking pan with hot water to halfway point on ramekins. Bake 25 minutes.
Serve with scoop of blackberry frozen yogourt. Serves 4.
source: "The Gramercy Guide to Better Cooking", alive #279, January 2006
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