Chocolate Mink

These luxurious little desserts are like gooey flourless
chocolate pudding cakes.

Special equipment: 2 (5- to 6-oz) ovenproof glass or ceramic
bowls or ramekins

Put oven rack in middle position and preheat oven to 350F.
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 holds soft peaks. Gradually add sugar, beating,
and continue to beat until white just holds stiff, glossy
peaks.
Whisk about one fourth of white into chocolate mixture to
lighten, then fold in remaining white gently but thoroughly.
Divide batter between bowls or ramekins. Cover each bowl with
a small square of foil and crimp foil tightly around rim. Put
bowls in a baking dish, then add enough boiling-hot water to
reach halfway up side of bowls, making sure that foil is above
water. Bake until puddings are just set, about 30 minutes.
(Puddings will be gooey to the touch.) Transfer bowls to a rack
and cool puddings, uncovered, about 1 hour.
Just before serving, unmold puddings into serving bowls.

Cooks' note:
Puddings can be made 4 hours ahead and kept in bowls or ramekins
at warm room temperature. Dip in hot water 10 to 15 seconds to
unmold.

Makes 2 servings.

Accompaniment: coffee ice cream