A winner every time. These little molten cups are just pure chocolate decadence.
Try with a Pepper Oil Infused Chocolate if you Dare!
Makes 12
14 oz bittersweet chocolate, chopped
¾ c unsalted butter
6 large eggs, separated
¼ tsp salt
1 c sugar
Put butter and chocolate in a glass or ceramic bowl, microwave 20 seconds at a time, stirring in between, until melted.
Put egg whites and salt in a bowl, whisk until foamy. Slowly stream in sugar while continuing to whisk to firm peaks.
Stir yokes into chocolate mixture.
Using a rubber spatula, fold egg white mixture into chocolate, egg yoke mixture.
Prepare 12 freezer and oven-proof ramekins with non-stick spray. Divide mixture into ramekins. Cover with plastic wrap and freeze at least 3 hours or up to 2 weeks.
Preheat oven to 325 degrees
Bake uncovered ramekins on a cookie sheet 30 or so minutes, until puffed and edges are cracked but inside is still sticky.
Cool 5-10 minutes. Serve.