Chocolate Mink
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
60
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Egg (separated)1 tbsp
SugarDirections:
1
Put oven rack in middle position and preheat oven to 350°F
2
Butter bowls or ramekins
3
Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth
4
Remove bowl from heat and cool, stirring occasionally, 5 minutes
5
Whisk in egg yolk and a pinch of salt until combined
6
Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks
7
Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks
8
Whisk about one fourth of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly
9
Divide batter between bowls or ramekins
10
Cover each bowl with a small square of foil and crimp foil tightly around rim
11
Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water
12
Bake until puddings are just set, about 30 minutes
13
(Puddings will be gooey to the touch
14
) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour
15
Just before serving, unmold puddings into serving bowls
16
Put oven rack in middle position and preheat oven to 350°F
17
Butter bowls or ramekins
18
Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth
19
Remove bowl from heat and cool, stirring occasionally, 5 minutes
20
Whisk in egg yolk and a pinch of salt until combined
21
Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks
22
Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks
23
Whisk about one fourth of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly
24
Divide batter between bowls or ramekins
25
Cover each bowl with a small square of foil and crimp foil tightly around rim
26
Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water
27
Bake until puddings are just set, about 30 minutes
28
(Puddings will be gooey to the touch
29
) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour
30
Just before serving, unmold puddings into serving bowls