Andrea talks about these delicious desserts in Episode 20! It’s one of her TNT (Tried N’ True) recipes.
Ingredients
14 ounces bittersweet chocolate, chopped
3/4 cup unsalted butter
6 large eggs, separated
1/4 tsp. salt
1 cup sugar
Preparation
- Put chocolate and butter in a medium bowl and set over simmering water in a pot to melt. Heat until chocolate is almost completely melted; remove from heat, stir until smooth, and set aside. (Or melt chocolate and butter together in a microwave, 30 seconds at a time, stirring frequently.)
- Whisk egg whites and salt in a bowl until foamy. With mixer still running, slowly rain in the sugar and whisk until soft peaks form.
- Stir yolks into chocolate mixture until completely blended. Gently fold in whites. Divide mixture among 12 small freezer-proof and oven-proof ramekins (Andrea uses the Ball quarter pint jars). Cover each cup with a lid and freeze at least to 3 hours, and up to 2 weeks.
- Preheat oven to 325 degrees. Set jars on a rimmed baking sheet, remove lids, and bake until puffed, cracked on edges, and just wet-looking in the center, 30 to 35 minutes.
- Let cakes cool 10 minutes before serving. Serve with ice cream on top, if desired.