by Christine
2 Tablespoons butter
1/4 cup sugar, plus more for dishes
1 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
3 Tablespoons water, divided
3 large Davidson's Safest Choice Eggs yolks
4 large Davidson's Safest Choice Eggs whites
14 teaspoon cream of tartar
1/8 teaspoon kosher salt
Preheat oven to 350°F and place rack in the middle.
1/4 cup sugar, plus more for dishes
1 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
3 Tablespoons water, divided
3 large Davidson's Safest Choice Eggs yolks
4 large Davidson's Safest Choice Eggs whites
14 teaspoon cream of tartar
1/8 teaspoon kosher salt
Preheat oven to 350°F and place rack in the middle.
Rub two ramekins with the butter and sprinkle with a little sugar, coating the butter. Empty out any extra sugar.
Bring a saucepan with a 1/2 cup of water to a simmer. In a heatproof bowl, mix the chocolate chips, vanilla and 2 Tablespoons of the water. Place over the simmering water and stir until smooth. Remove from the heat and set aside until cool.
Stir the egg yolks and remaining 1 Tablespoon of water and add to the cooled chocolate mixture. Mix until smooth.
In a large bowl, mix the egg whites, cream of tarter and salt until soft peaks form. Add the sugar, a little at a time. Beat until stiff peaks form.
Add 1/2 of the egg white mixture to the chocolate and gently fold a few times. Add the rest of the egg white mixture and fold in until almost combined. A few streaks of white is okay. Don't over-mix.
Divide the mixture between the buttered ramekins and place on a sheet pan. Place on the middle rack and bake for 25 to 30 minutes. Do not open the oven door for the first 25 minutes.
Serve immediately.
Bring a saucepan with a 1/2 cup of water to a simmer. In a heatproof bowl, mix the chocolate chips, vanilla and 2 Tablespoons of the water. Place over the simmering water and stir until smooth. Remove from the heat and set aside until cool.
Stir the egg yolks and remaining 1 Tablespoon of water and add to the cooled chocolate mixture. Mix until smooth.
In a large bowl, mix the egg whites, cream of tarter and salt until soft peaks form. Add the sugar, a little at a time. Beat until stiff peaks form.
Add 1/2 of the egg white mixture to the chocolate and gently fold a few times. Add the rest of the egg white mixture and fold in until almost combined. A few streaks of white is okay. Don't over-mix.
Divide the mixture between the buttered ramekins and place on a sheet pan. Place on the middle rack and bake for 25 to 30 minutes. Do not open the oven door for the first 25 minutes.
Serve immediately.
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