Preheat oven to 200 C and place rack in center of oven. Generously butter molds, ramekins or custard cups and dust the insides with granulated white sugar. Place the prepared molds on baking sheet and set aside while you make the cake batter.

Panaskan oven 200 der C dan letakkan rak pada bagian tengah oven. Olesi loyang, ramekin dengan butter dan tabur dengan gula pasir halus. Letakkan ramekin yang sudah dioles di loyang dan sisihkan sementara kita membuat adonan kue.

In a heat proof bowl, place over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

Lelehkan butter dan coklat dengan cara di tim. Dinginkan.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup sugar until thick, pale and fluffy. (When you slowly raise the beater the batter will fall back into the bowl in slow ribbons). Beat in the vanilla extract and then fold the melted chocolate mixture.

Kocok kuning telur dan 1/3 cup gula sampai kental berjejak. Masukkan vanilla extract dan lelehan coklat, aduk rata.

In another clean bowl whip the egg whites until frothy. Add cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tbs of granulated white sugar and whip just until stiff peaks form.

Di mangkok yang lain kocok putih telur sampai mengembang. Tambahkan cream of tartar lalu kocok sampai mengembang jambul petruk. Tambahkan 1 sdm gula pasir sedikit-sedikit dan kocok hingga kaku.

With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not overmix or the batter will deflate.

Masukkan adonan putih telur ke adonan coklat dengan cara aduk balik. Jangan terlalu banyak mengaduknya.

Divide the batter between the prepared molds. Bake for 10-15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. Ypu may have cracks on the top surface of the cakes.

Tuang adonan di cup yang sudah dioles dan ditaburi gula tersebut. Panggang selama 10 - 15 menit atau sampai bagian pinggir atasnya sudah matang tapi tengahnya masih agak basah.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a pallate or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of sofly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Pindahkan dari oven dan taruh di rak kawat dinginkan selama 1 -2 menit. Kamu bisa hidangkan dengan cupnya atau kamu bisa pisahkan adonan yang menempel di cup dengan pisau butter dan letakkan di piring saji. Hati-hati melepaskannya. Taburi kue dengan gula pasir dan beri scoop ice cream di tiap kue yang masih hangat.

NOTE:
you can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Note:
Kamu bisa membuat adonan beberapa jam di awal nanti setelah adonan dituang ke cup, tutup cup dengan cling wrap lalu masuk kulkas. panggang pada saat waktu mau dihidangkan. Adonan yang dingin akan menambah 1-2 menit waktu pemanggangan.