Based on Bittman’s video
- About 1 tablespoon butter for dish
- 1/3 cup sugar, plus some for dish
- 3 eggs, separated
- 2 ounces good quality bittersweet chocolate, melted
- Pinch salt
- 1/4 teaspoon cream of tartar.
- Ramekins, the whole thing is for a total of 4 cups or 32 oz, so number of ramekins depends on their size
- Butter the ramekins. Sprinkle each with sugar, invert it and tap to remove excess sugar.
- Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. This takes about 5 minutes.
- Mix in the melted chocolate until well combined; set aside.
- Wash beaters well because any fat on it will mess up the next step.
- Beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy.
- Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it
- Then fold in remaining whites, using a rubber spatula.
- Transfer to prepared ramekins; at this point you can cover and refrigerate until you are ready to bake.
- When you’re almost ready, preheat the oven to 350 F.
- Bake until center is nearly set, 20 minutes for 16-oz ramekins, so it depends on the size of your ramekin.