Ingredients-Yields 2 individual servings
3 tablespoons butter
3 tablespoons sugar
*3 oz of semisweet or bittersweet chocolate.
(I used a little of each)
½ teaspoon vanilla extract
2 egg yolks
2 eggs whites
Dash of salt
Dash of Cream of tartar
¼ teaspoon lemon juice
(*3 oz = a little over a 1/3 cup)
Preheat oven to 375. Take 1 tablespoon of butter and grease the inside of 2 ramekins. Use 1 tablespoon of sugar and coat the ramekins, making sure it sticks not only to the bottom but sides as well. Tap out excess.
Melt chocolate and butter either in microwave for 20 second intervals stirring or over double boiler. Once melted and smooth add vanilla. Next, whisk in egg yolks one at a time. Set aside
In a bowl beat egg whites, rest of sugar, salt, cream of tartar and lemon until stiff peaks form. Gently fold egg white mixture into the chocolate mixture, careful not to deflate egg whites. Spoon in to the ramekins; they should be at least filled to the top if not more.
Bake for approximately 20 minutes. Serve with fresh fruit or homemade whip cream!