Hot Chocolate Tarts
Author/Submitted by: Food & Wine Magazine Feb. 1995
1)_ In doulble boiler melt chocolate and butter untill smooth then let cool slightly.
2)_ In separate bowl lightly beat egg yolks. using a spatula fold in to chcolate mixture.
3)_ In large bolw beat the egg white till they form peaks. gradually add all the granulated sugar untill the whites turn glossy. then fold the chocolate mixture into the whites just untill no white streaks remain but _NO_MORE_!
4)_ COVER AND REFRIDGERATE FOR 4 HOURS
5)_ Preheat oven to 375?. butter and flour a baking sheet. Butter the inside of of 6 metal rings that measure 3 inches wide and 2 inces deep. dip the rings in flour and set onthe prepared baking sheet. Spoon the mixture into prepared rings and bake for 18 minutes untill the tops are firm and a knfe inserte between the ring and cake comes out clean. using a wide metal spat, lift the rings off the baking sheet to serving plates and remove the rings. the tortes will sink slightly and the tops will crack. 6)_ Serve immediately(while still warm) w/ cold frsh whipped cream on top.
******The batter _MUST_ be refrigerated for 4 hours to prevent overflowing while cooking**********