200 g dark chocolate
40 g butter
pinch of salt
1 egg white
15 g caster sugar
½ tsp vanilla extract
60 g icing sugar
Set a metal bowl over a large saucepan filled to a third with boiling water, making sure the bowl does not touch the water.
Place the chocolate and butter in the metal bowl and stir until the chocolate is smooth and glossy.
Remove from the heat and let the chocolate mixture cool slightly.
Preheat oven to 230 °C.
Separate the eggs and put the yolks in a bowl with the sugar and whisk until the mixture is pale and thick.
Place the 5 egg whites in a clean bowl and beat them until stiff.
Add the icing sugar while continuing to beat until firm and glossy.
Mix the egg yolk mixture with the chocolate.
Using a large metal spoon, add one spoonful of the egg white mixture to the chocolate and mix well.
Fold in the rest of the egg white mixture and gently mix until just combined.
Place four ramekins or ovenproof dishes with a capacity of 250ml-300ml on a baking sheet.
Divide the mixture evenly between the dishes and bake for 4-5 min. until risen and the top just starts to crack.
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