Molten Chocolate Puddings

• 2 tbsp sugar, plus additional for dusting
• 6 oz semi-sweet chocolate, coarsely chopped
• 6 tbsp (3/4 stick) unsalted butter
• 2 tbsp unsweetened cocoa powder
• 4 None egg whites
• 1/2 tsp cream of tartar
• None None Ice cream or whipped cream, to serve

1. Preheat the oven to 425u0b0F. Grease six 1/3-cup ovenproof custard cups (or a 6-cup muffin pan). Dust with sugar.
2. Combine chocolate and butter in a heatproof bowl. Stir over a saucepan of gently simmering water until melted and smooth. Remove from heat and stir in cocoa powder.
3. Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Add sugar, 1 tbsp at a time, beating until mixture is thick and glossy.
4. Stir a large spoonful of egg white mixture into chocolate mixture, then fold chocolate mixture into remaining egg white mixture. Spoon into prepared cups and place on a baking pan.
5. Bake for 7 mins, until tops crack. Centers should remain gooey. Cool in cups for 1 min, then invert onto plates. Serve with ice cream or whipped cream.

sugar, semisweet chocolate, butter, cocoa, egg whites, cream of tartar, cream

Taken from recipes-plus.com/api/v2.0/recipes/27731 (may not work)