• 18 ounces bittersweet chocolate, finely chopped
• 9 ounces unsalted butter, cut into 1 inch cubes
• 12 large eggs, yolks separated from egg whites
• ½ teaspoon salt
• ½ teaspoon cream of tartar
• 1 cup sugar
• ½ cup corn starch, sifted
• Confectioners’ sugar
Fill bottom of a double boiler with a few inches of water and heat until boiling. In a metal mixing bowl, combine chocolate and butter and place on top of double boiler. Stir occassionally and when just melted, transfer mixture to clean bowl, whisk to combine and set aside to cool to room temperature.
Place oven rack in the center of the oven and preheat to 350°F.
Lightly spray 10 small ramekins with nonstick cooking spray.
In a mixer on medium speed, whip together egg whites and salt until frothy. Add the cream of tartar and whip until semi-stiff. With the mixer running, slowly add the granulated sugar, 2 tablespoons at a time, beat until the egg whites are stiff and glossy. In another mixing bowl, break up the egg yolks with a fork, then pour them over the egg whites and fold the two together.
Sift the cornstarch over the mixture and fold it into the eggs. Pour mixture over the chocolate and fold until blended. Pour the batter into the ramekins and set them on a baking sheet. Bake for 35 to 40 minutes, center should jiggle slightly when you shake the pan.
Remove cakes from the oven and let cool to room temperature on a wire rack.
Dust the cake with confectioners’ sugar and serve.