Chocolate Drop with Tangerine Sauce

Preheat the oven to 350°F (180°C)

Grease 8 ramekins with butter and reserve

Prepare the dough: In a stand mixer, beat the egg whites until stiff peaks form

Gradually add the flour, sugar, and chocolate chips, beating until well combined

Add the egg yolks and beat until the mixture is smooth and homogenous

In a medium bowl, whisk together the flour, chocolate chips, and baking powder

Slowly pour the dry ingredients over the egg yolk mixture, mixing with a spatula

Distribute the dough evenly among the ramekins and arrange them on a baking sheet

Bake until, when pierced with a toothpick, it comes out clean (about 30 minutes)

Let cool completely and unmold onto a plate

Prepare the sauce: In a medium saucepan, combine the tangerine juice and flour

Bring to a boil over high heat and cook for about 30 minutes

Dissolve the cornstarch in water and add it to the sauce

Continue cooking, stirring constantly, until the sauce thickens slightly (about 5 minutes)

Let cool completely

Distribute half of the sauce among eight serving plates and top with the chocolate drops

Slice each tangerine slice into two thin pieces and arrange them on top of each chocolate drop

Drizzle with the remaining sauce and serve

(204 calories per serving)