Adapted from James Peterson’s Cooking
This elegant dessert is surprisingly simple and easy. The ingredients are key – real butter, fresh eggs, good chocolate. It’s very rich, so serve small portions.
8 ounces bittersweet chocolate
4 Tbsp butter,
1 tsp vanilla extract
2 Tbsp sugar
1. Combine the chocolate and butter in a double boiler at simmer. Stir until melted and smooth, then immediately remove from heat. Stir in the vanilla extract. Let cool slightly.
2. Separate the eggs and set the whites aside. In a large bowl, beat the egg yolks until blended. Whisk the melted chocolate into the egg yolks, beating until smooth.
3. In another bowl, using a mixer or whisk, rapidly beat the egg whites until stiff peaks form. Add the sugar gradually and continue to beat until the sugar has dissolved and the whites are shiny.
4. Stir about one-fourth of the beaten whites into the chocolate mixture to lighten it. Then fold in the remaining whites just until no white streaks are visible. Divide evenly among six 4 ounce ramekins and smooth off the tops.
5. Refrigerate until ready to serve.
Preparation Time: 30 minutes
Inactive Time: 30 minutes
Total Time: 1 hour
Author: James Peterson