Adapted from a recipe from Dandelion Chocolate
Ingredients
6 oz bittersweet chocolate
6 tablespoons butter
4 large eggs, separated
3/4 cup sugar (12 tablespoons)
[finishing salt to taste]
Steps
Preheat oven 350°
8” springform pan lined with parchment paper
Melt chocolate, turn off heat, stir in butter
Whisk egg yolks until foamy & add half the sugar, whisk into chocolate
Whisk whites until foamy & add the remaining sugar, “medium peaks”
Fold in 1/4 of whites to lighten chocolate mixture, then fold in remainder
Pour into pan
Drizzle a little bit of finishing salt (like Maldon) on top
Bake until top is puffed/cracked with center no longer wobbly, 20-25 min
Cool 10+ minutes, then remove pan collar
Optionally serve with whipped cream, berries, and/or vanilla ice cream
Can also make a half recipe (serves ~2-4 people):
3 oz bittersweet chocolate
3 tablespoons butter
2 large eggs, separated
6 tablespoons sugar
…follow same instructions but use ~4-5” pan (we use a silicone pan which is slightly more messy than a springform but it still works)