| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 15 servings |
Ingredients
- 2 sticks butter, plus extra to butter the ramekins
- 1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)
- 12 egg whites
- 1/3 teaspoon cream of tartar
- 3 2/3 cups 61 percent semisweet chocolate, such as Valrhona
- 12 egg yolks
- Powdered sugar, for dusting
- Whipped cream, for topping
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 480 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 55 g |
| Protein | 6 g |
| Cholesterol | 149 mg |
| Sodium | 47 mg |
Reviews
Ingredients and Directions appear to be doubled (printed twice). This is a reflection of the recipe as published, not the dish!!
This was super easy and delicious. Some tips for others. Watch the video for great techniques. The video only shows 6 ramekins but it really makes 15. Cut the recipe in half and you will have plenty for 6 to 8 servings. Your egg whites should be room temperature. Don’t forget to cook these on a cookie sheet, they can easily spill over when cooking.
These were amazing. This recipe makes a lot of batter…really 15 ramakin portions (so half recipe of you don’t need as much). We made larger bowls and too rich for one serving. I struggled with finding chocolate and went with 1.5 bag 68% dark and 1 bag 48% (used the 12 Oz bags of chips and wafers from baking aisle). I got eggs separated and everything measured and butter/chocolate in double boiler before guests arrived so I was just finishing up putting all together as guests arrived and let them sit through dinner. I just popped into pre-heated oven halfway through dinner. Total winner! They also reheat well if you make too many. I also save some batter to bake up next day and worked great. I’ll make again once we can entertain post Covid!
Easiest recipe ever! And only need basic kitchen ingredients
Easy, amazing. I recommend using small ramekins instead of 16-oz, it was mostly molten chocolate in the big one!
Easy serve and amazing taste
It’s great and one delicious suffle
I would like to make these for a dinner party. Does anyone know of it would be ok to make them earlier in the day and bake them as we are eating dinner later in the evening?? Would I keep them out at room temp or put them in the fridge? Thx to anyone who can help!
So delicious and not that difficult