Instructions

1. Adjust oven rack to lower-middle position and preheat oven to 425˚.
2. Generously butter ramekins well, including the top lip, then evenly and completely coat the ramekins with 1 tablespoon of the sugar; refrigerate ramekins until ready to use.
3. Melt chocolate in the top of a double boiler, or in a bowl set over a pan, of simmering water. In another small pan, heat the cream until hot but not boiling. When chocolate has melted, whisk the cream into the chocolate and whisk until chocolate and cream are smooth.
4. Beat egg and remaining sugar together. With an electric mixer, beat egg & sugar mixture into the chocolate mixture until smooth and shiny. Set aside. Clean beaters.
5. In a medium bowl, beat whites with elecric mixer set on medium speed until foamy. Add cream of tartar and beat on high speed to stiff, moist peaks. Do not overbeat. (The beaten whites should be able to support a raw egg in the shell, per photo above.)
6. On low speed, incorporate 1/4 of the stiff egg whites into the chocolate mixture. with your hands, gently fold in remaining egg whites. Do not handle more than necessary.
7. Pour the mixture into the prepared ramekins. (Note: At this point ramekins may be refrigerated, uncovered, up to 4 hours prior to baking.)
8. Place the ramekins on a baking sheet and bake for 13 minutes. Dust with confectioner's sugar, garnish with raspberries, if using, and serve.