1 tablespoon of melted butter
6 tablespoons of granulated sugar
1 cup of water
1/2 cup of powdered confectioner's sugar
4 tablespoons of unsweetened cocoa powder
4 tablespoons of whole milk
1 tablespoon of all-purpose flour
2 egg yolks
1/4 teaspoon of vanilla extract
2 egg whites at room temperature
1/4 teaspoon of cream of tartar
1 cup of powdered confectioner's sugar
1 tablespoon of melted butter
6 tablespoons of granulated sugar
1 cup of water
1/2 cup of powdered confectioner's sugar
4 tablespoons of unsweetened cocoa powder
4 tablespoons of whole milk
1 tablespoon of all-purpose flour
2 egg yolks
1/4 teaspoon of vanilla extract
2 egg whites at room temperature
1/4 teaspoon of cream of tartar
1 cup of powdered confectioner's sugar
Preheat the oven to 350°F
Butter 4 ramekins as shown in the picture
Dust each one with 1 tablespoon of confectioner's sugar
Arrange on a baking sheet and reserve
In a saucepan over simmering water, combine the water, confectioner's sugar, cocoa powder, milk, flour, and egg yolks
Mix well
Cook for 10 minutes or until thickened
Stir constantly with a whisk
Remove from heat and add vanilla extract
Transfer to a medium bowl. Reserve
Beat the egg whites until stiff and add cream of tartar
Turn up the speed and gradually add the confectioner's sugar until stiff peaks form
Transfer 1/4 of the beaten egg whites to the chocolate mixture and mix
Gently fold in the remaining egg whites with the chocolate without beating
Divide between the prepared ramekins
Bake for 20 minutes or until puffed
Dust with confectioner's sugar and serve immediately
