Flourless Chocolate Cake

Ingredients:

8 oz. Chocolate, semisweet, chopped
4 oz. Butter
6 ea. Eggs, separated
½ C+ 2 Tbsp. Granulated sugar

Procedure

1. Preheat the oven to 350°F (175°C). Cut a piece of parchment into a circle to fit the bottom of six 8-ounce (226 g) timbales or ramekins. Butter both the parchment and the sides of ramekins.
2. Combine the chopped chocolate and butter; melt over low heat, stirring constantly. Cool slightly.
3. Whisk together the egg yolks with ½ cup sugar until thick and pale yellow in color.
4. Stir chocolate into the egg yolk mixture.
5. Separately whisk the egg whites until thick. Add the remaining sugar gradually and beat to a light meringue.
6. In several additions, fold meringue into chocolate mixture.
7. Pour batter into prepared pan. Bake in a hot-water bath until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
8. Transfer pan to rack. Cool 10 minutes.
9. Using small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment.

A note from Chef Don Sexauer: If you let it cool you can lift the entire cake up to your mouth and eat the whole thing in one sitting. Oh  you might need a little milk to go with it! One cake serves one person who really really loves chocolate. (Let the others make their own!)