3 Tblsp. butter 2 Tblsp. unsweetened cocoa 3 oz. semisweet chocolate 1/2 tsp. pure vanilla extract 2 egg yolks 2 egg whites 2 Tblsp. sugar Pinch salt Pinch cream of tartar
Heat oven to 375° F. Use 1 Tblsp. of the butter to grease a 16-ounce ramekin. Coat the ramekin with the cocoa. Tap out the excess.
In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekin. Bake until puffed and set, about 40
minutes. Serve immediately.
