- 4 oz. semi sweet chocolate, chopped
- 4 Tbsp. unsalted butter
- 4 Tbsp. sugar
- 2 large eggs, yolks and whites separated 1⁄2 tsp. vanilla extract
- 1⁄4 tsp. salt
Preheat oven to 375°F. Place four 6 oz. oven proof bowls on baking sheet and set aside. Set up a double boiler. Heat chocolate until melted, remove from heat; mix in 2 tbsp. sugar, egg yolks and vanilla and set aside. Beat egg whites and add salt until soft peaks form. Still beating gradually, add remaining 2 tbsp. of sugar and continue beating until stiff peaks form. Mix about 1/3 of mixture into chocolate mixture and gently fold and continue until you have added all of the egg whites. Divide among individual bowls. Bake until tops are cracked but insides are soft – toothpick will always come out gooey. Bake for 20-25 minutes. Serve warm. Top with ice cream.