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© Meredith Corporation. All rights reserved. Used with permission.
Place eight 6-ounce ramekins in a shallow baking pan; set aside. Preheat oven to 350°F.
In a small saucepan, stir together 1/3 cup granulated sugar, cocoa powder, flour and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Lightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.
In a large bowl, combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the remaining 1/3 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir about 1/4 of the egg whites into chocolate to lighten. Gently fold chocolate mixture into egg white mixture. Spoon into ramekins.
Bake about 25 minutes or until knife inserted near the centers comes out clean. Serve immediately. If desired sprinkle with confectioners' sugar.