Chocolate Mink

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- best recipe name ever
- from Gourmet magazine
Serves 2!

2 tbsp unsalted butter, cut into pieces, plus additional for greasing bowls
3.5 oz fine-quality bittersweet (not unsweetened) chocolate, finely chopped
1 large egg, separated
1 tbsp sugar

Put oven rack in middle position - preheat to 350. Butter bowls or ramekins.

Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined.

Beat egg white in a bowl with an electric mixer at medium high speed until it hold soft peaks. Gradually add sugar, beating, and continue to beat until it holds stiff glossy peaks.

Whisk about 1/4 of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.

Divide batter between bowls. Cover each bowl with tin foil (pinch tightly around rim). Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure the foil is above water. Bake until puddings are just set - about 30 minutes (they will be gooey to the touch). Transfer bowls to a rack and cool, uncovered, about an hour.

Just before serving unmold into serving bowls.

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