3/4 cup butter, cubed
9 oz good quality unsweetened chocolate
5 eggs, separated
1/2 cup (65 g) sugar
1 1/2 tsp vanilla extract
5/8 tsp cream of tartar
2 tbl sugar
Heat oven to 400 degrees and place rack in center of oven. Butter six 3/4 cup (180 ml) molds, ramekins or custard cups and dust the insides with sugar.
Melt the butter and the chocolate in a double boiler. Remove from heat and set aside while you whip the egg yolks with 1/3 cup sugar to ribbon stage. Beat in vanilla and fold eggs into chocolate. In another bowl, whip egg whites to soft peaks with cream of tartar and remaining sugar. Fold whites into chocolate mixture. Divide batter evenly between prepared ramekins.
Bake 10-15 minutes until the batter is set, but the middle looks wet. There should be cracks on the surface. Remove from oven and allow to rest for a minute or two before running a sharp knife around the edge before turning out. Serve hot or chill. Sprinkle with confectioner's sugar or top with raspberry sauce.
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