200g of dark chocolate, broken into pieces
6 tablespoons of butter
2 tablespoons of rum
6 eggs (separated)
1/2 cup all-purpose flour (90g)
1 tablespoon confectioner's sugar (for dusting)
200g of dark chocolate, broken into pieces
6 tablespoons of butter
2 tablespoons of rum
6 eggs (separated)
1/2 cup all-purpose flour (90g)
1 tablespoon confectioner's sugar (for dusting)
Preheat the oven to 350°F (medium)
Butter six ramekins (ramequins) of 8.5cm diameter and 4.5cm height, then dust with flour. Reserve
In a heatproof bowl set over simmering water, melt the chocolate with butter and rum (about 5 minutes)
Remove from heat and let cool slightly, stirring occasionally with a whisk (chicote)
Add egg yolks and mix well
In a separate bowl, beat this mixture on medium speed until stiff peaks form (about 10 minutes). Reserve
In another bowl, beat the egg whites until soft peaks form
Without stopping the mixer, gradually add flour to obtain firm peaks
Fold into the reserved chocolate cream, mixing delicately with a spatula or wooden spoon
Distribute among prepared ramekins and place in a large baking dish
Put in preheated oven (about 25 minutes)
Dust with confectioner's sugar and serve immediately
397 calories per serving
