Ingredients
- butter, room temperature, for greasing the baking dish
- 1/2 cup granulated sugar, plus more for coating the baking dish
- 6 large eggs, room temperature, yolks and whites separated
- 6 ounces semisweet chocolate, melted
- 1/2 teaspoon salt
- confectioners’ sugar, to taste, for serving
Directions
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Preheat the oven to 350 degrees F.
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Set a kettle of water to boil.
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Butter a shallow 2-quart baking dish and coat it with the extra granulated sugar, tapping out the excess.
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In a large bowl, whisk the egg yolks with 1/2 cup of the granulated sugar until lightened in color.
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Slowly whisk in the melted chocolate a little at a time to prevent the eggs from scrambling.
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In a large, clean bowl, using an electric mixer on high, beat the egg whites and the salt together until soft peaks form.
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Whisk 1/3 of the egg white mixture into the chocolate mixture.
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Add the remaining egg white mixture into the chocolate mixture by gently folding them in with a rubber spatula until just combined, being careful not to overmix.
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Transfer the batter to the prepared baking dish.
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Set the dish in a roasting pan and pour enough of the boiling water into the roasting pan to come up about 1-inch up the outside of the baking dish.
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Bake until puffed and just set, with the center just barely moving when jiggled, about 25-35 minutes.
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Let cool for 5 minutes.
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Dust with the confectioners’ sugar and serve.