Ingredients:
- 2 ounces unsalted butter
- 6 ounces sweet dark chocolate, chopped coarsely
- 2 ounces unsweetened chocolate
- 6 egg yolks
- 1/8 cup water
- 6 ounces granulated sugar
- 6 egg whites
- 1/8 cup bourbon
- 1/2 teaspoon cream of tartar
Procedure:
- Brush melted butter over the insides of 8 4-ounce round ramekins
- Coat with granulated sugar
- Place forms on sheet pan and reserve in the refrigerator
- Combine butter and both chocolates in bowl
- Melt over a double boiler, stirring occasionally
- Do not overheat or burn
- Begin whipping the egg yolks
- Combine water with a little less than half of the granulated sugar in a saucepan and bring to a boil
- Pour the boiling water into the yolks as they are beating at medium speed
- Turn speed to high and continue whipping until yolks are light and fluffy and tripled in volume
- Fold yolks into chocolate/butter mixture together with the bourbon
- Whip egg whites with remaining sugar and cream of tartar to stiff peaks
- Fold chocolate mixture into the egg whites
- Fill ramekins evenly with batter
- Wipe clean, cover, date, and refrigerate for at least 2 hours or overnight
- The batter must be chilled through before baking
- Bake at 350 degrees for 15 minutes
- Quickly remove from oven, dust with powdered sugar and serve on a napkin-lined plate
