A few years ago, I purchased some 6 ounce ramekins for individual desserts. They make the loveliest individual portions. . .all neat and tidy, no worry about "serving mess" catastrophe's.
I found this recipe in The Fine Cooking Magazine Special Annual Issue of holiday Baking. ..2003.
I was surprised to find the whole recipe on the link.
- 6 tablespoons unsalted butter, cut into pieces .. .and then some for buttering the ramekins
- Granulated sugar for dusting over the buttered ramekins
- 3 tablespoons water
- 1 1/2 teaspoons instant coffee granules. . . I keep instant coffee on hand for recipes
- 6 ounces bittersweet chocolate. I used leftover chocolate from Christmas and put it on a kitchen scale to weigh it. . .
- 1/2 teaspoon salt
- 3 farm fresh large eggs. . .room temperature .. .and separated
- 3/4 cup icing sugar. . or confectioners sugar. . .same thing. . .different country
- Lightly butter 6 ramekins and then dust them with the sugar. . .pour the sugar into the first one. . and then dump the remainder to the next. . .and the next. . adding a bit more sugar if needed.
- Set the ramekins on a baking sheet.
- Stir together the water . . .and the instant coffee. Set aside.
- Melt the chocolate and butter in the microwave. . .ten seconds at a time until the chocolate is softened. . .stirring well in between.. . .or use a large bowl over a pot of boiling water.
- Whisk until glossy and smooth.
- Stir in the coffee mixture and the salt. . . and whisk in the egg yolks, one at a time.
- Add about 1/3 of the icing sugar and whisk until well blended. Set aside.
- Beat the egg whites in a freshly washed and dried glass or metal bowl.
- Add the remainder of the icing sugar just when the whites are foamy and then continue to beat until the peaks are firm and glossy.
- Spoon about 1/4 of the whites into the chocolate mixture. . .stirring well. . .this lightens the heaviness of the chocolate. . allowing the remainder of the whites to be mixed in without deflating them.
- Add the remaining whites. . .gently. . until just blended.
- Pour evenly into the ramekins .. .and chill uncovered about 30 minutes. Then. . cover with plastic wrap. The delay in wrapping helps the wrap not to stick to the chocolate, ensuring a nice smooth baked top.
- If you want to bake them within 24 hours. . .leave them in the refrigerator and bake them on a cookie sheet at 400 degrees .. .for 15 minutes.
- If you want to make them ahead. . .put them in the freezer. . .and remove them while you preheat the oven at 400 degrees. Bake them on a cookie sheet for 20 minutes.
- Serve hot from the oven. . .immediately.
- A little garnish of berries and whipped cream or Ice Cream on the side. . .is a perfect addition. Though the recipe instructions seem long. . .it is truly a breeze to make.