Ingredients
- 3 ounce bittersweet chocolate
- 3 tablespoon unsalted butter
- 2 tablespoon egg yolks
- 4 tablespoon egg whites
- 2 1/2 tablespoon sugar
Preparation
Baking Directions:
Preheat oven to 400° F.
Lightly spray a 9" x 13" shallow pan with nonstick cooking spray.
Line pan with parchment paper and spray to coat the paper and sides of the pan.
Melt the chocolate and butter in a small heat-resistant bowl over a pot of simmering water.
Remove bowl from heat and gently stir in egg yolks.
Using an electric mixer, whisk the egg whites at medium speed.
When the egg whites become foamy, slowly add the sugar and whisk to a medium stiff peak.
Gently fold about 1/3 of the egg whites into the chocolate mixture.
Fold this mixture into the remaining egg whites until incorporated.
Spread evenly onto prepared pan and bake for 12 to 15 minutes.
Cool completely.
Invert onto a cutting board, remove pan and peel off parchment paper.
Using a round 2 ½-inch cutter, cut out six rounds and reserve.
