4 servings

This is one of my favorite chocolate deserts. It combines the richness of a warm cupcake with the lightness of a souffle. The center will be molten chocolate. I clipped this Daniel Boulud recipe from the NY Times many years ago.

7  T unsalted butter

4 egg whites

6 ounces semisweet good quality chocolate

2 T sugar plus extra for dusting

5 T unsweetened cocoa

pinch of salt

Preheat oven to 400 degrees. Butter 4 molds that are approximately 3” in diameter by 1 .5” deep, and dust with sugar.  Melt the butter in a small pot over low heat. Break up the chocolate into small pieces. When the butter is melted remove from heat and add salt, cocoa, and chocolate and stir until very smooth.

Whip the egg whites  in an electric mixer- with the 2 T sugar until stiff.  Fold a little egg white into the chocolate mixture. Fold the chocolate mixture into the beaten egg whites. Pour into the prepared molds and bake 10-12 minutes.

Serve warm, either un-molded onto plates- or in the little cups, with cocoa dusted vanilla ice cream and berries


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