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1
Separate eggs.
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2
Place whites in a small bowl; let stand until room temperature.
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3
Place yolks in another bowl; set aside.
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4
Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
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5
In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk. Bring to a boil, stirring constantly.
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6
Cook and stir for 1-2 minutes or until thickened.
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7
Remove from the heat; stir in chocolate chips and extract until chips are melted.
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8
Transfer to a small bowl.
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9
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
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10
Beat egg whites on medium speed until soft peaks form.
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11
Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
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12
With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain.
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13
Fold in remaining egg whites until combined.
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14
Transfer to prepared ramekins.
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15
Bake at 375u00b0 for 18-22 minutes or until tops are puffed and centers are almost set.
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16
Sprinkle with confectioners' sugar.
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17
Serve immediately.
