Instructions

1. Preheat oven to 375 F.
2. Rub 6 (3″ diameter) ramekins with butter on the bottoms and sides.
3. Add a little sugar (rapadura) and move it around in the ramekin so that it coats the bottom and the sides of the dish. Discard any extra.
4. In a small saucepan over medium heat, heat the half and half just until you see bubbles forming on the side of the dish.
5. Remove from heat and add chocolate shavings and stir until melted.
6. Place your chocolate mixture into a double boiler. Stir in unsweetened cocoa powder and water and stir until hot. Remove from double boiler when hot and set aside.
7. In a deep metal dish, add 8 egg whites and beat on medium high speed until slightly foamy (about 1 minute).
8. Start adding the sugar one tablespoon at a time and continue to beat the egg whites until sugar is all gone.
9. Beat the egg whites until you have a soft peak (for me this was about 3 minutes). Do not over beat into a stiff peak.
10. Fold in one third of the egg white mixture into the warm chocolate mix. Make sure you fold it in and NOT stir it in.
11. Now add the chocolate mixture into the remaining egg whites (in the metal dish) and gently fold them in.
12. Fold in only until the egg whites are well incorporated into the mixture. It is ok if you have some streaks in your batter.
13. Fill the ramekins almost to the top, leaving 1/4″ space from the top.
14. Wipe the rim of the dish to remove and batter or sugar from the rim.
15. Bake for 14-16 minutes or until the top is lightly brown.
16. Dust with powder sugar and serve immediately