Butter (for greasing)
Confectioner's Sugar (for dusting)
200 g of bittersweet chocolate, broken into pieces
6 tablespoons of butter
2 tablespoons of rum
6 eggs (separated into whites and yolks)
1/2 cup of confectioner's sugar (90g)
1 tablespoon of confectioner's sugar for dusting
Butter (for greasing)
Confectioner's Sugar (for dusting)
200 g of bittersweet chocolate, broken into pieces
6 tablespoons of butter
2 tablespoons of rum
6 eggs (separated into whites and yolks)
1/2 cup of confectioner's sugar (90g)
1 tablespoon of confectioner's sugar for dusting
Preheat the oven to 350°F (medium)
Grease and dust six 8.5 cm diameter, 4.5 cm high ramekins with butter and confectioner's sugar. Reserve
In a heatproof bowl set over a pot of simmering water, melt the chocolate with the butter and rum (about 5 minutes)
Remove from heat and let cool completely, stirring occasionally with a whisk
Add the yolks and mix well
Transfer this mixture to an electric mixer and beat until smooth (about 10 minutes). Reserve
In another bowl of the electric mixer, beat the whites until soft peaks form
Slowly add the confectioner's sugar, beating always until stiff peaks form
Add to the reserved chocolate mixture, mixing delicately with a spatula or wooden spoon
Distribute among the reserved ramekins and place in a large baking dish
Bake in a preheated oven at 350°F (about 25 minutes)
Dust with confectioner's sugar and serve immediately
397 calories per serving
