Flourless chocolate cake

Ingredients

1/2 lb. Scharffen Berger
bittersweet chocolate, chopped
2 tbsp. butter
Salt, to taste
8 egg whites
3 egg yolks
2 tbsp. sugar

Directions

Melt chocolate and butter in a double boiler with salt to taste. Meanwhile, separate egg whites and egg yolks. Brush 6 individual ramekins with butter and refrigerate. Once chocolate has melted, in a separate bowl whisk egg whites with sugar until stiff peaks form. Stir egg yolks into chocolate mixture; carefully fold in egg whites. Fill ramekins with chocolate mixture and bake in a 325-degree oven for 10 minutes or until the top begins to open and crack but the middle is still slightly underdone. Serve with a dollop of crème fraîche or whipped cream.

Serves 6