Ingredients
The following ingredients have 10 Servings
- 1/3 cup raw sugar
- 8 ounces semisweet chocolate (I used Sharffen Berger 62%)
- 3 large egg yolks (room temp.)
- 5 large egg whites
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
Instruction
- Preheat oven to 325 degrees. Generously butter 10 - 2"x2.2(h)" espresso cups.
- Melt chocolate with the chile and cinnamon in a double broiler (or bowl set over simmering pan of water), stirring occasionally. Remove bowl from heat and stir in yolks. Mixture will become very stiff.
- Beat whites with a pinch of salt (I like a copper bowl) on medium speed until hold soft peaks and then add sugar a little at a time. Beat until hold stiff peaks. Stir a little over one cup whites into stiff chocolate mixture to lighten it up a bit and then fold chocolate mixture into whites, folding completely, gently and thoroughly.
- Spoon into espresso cups (run your pinky around the outside edge so it will rise evenly) and bake for ten minutes until rising over edge, then turn heat up to 375 degrees and bake an additional 2-4 minutes until high and puffy and slightly spilling over the edge...
