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1
Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray.
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2
Distribute 1 tablespoon sugar among the 4 ramekins to coat.
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3
In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves.
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4
In a small bowl, combine the cocoa, flour, and salt.
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5
In another small bowl, combine the vanilla and milk.
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6
Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
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7
In a small, clean bowl with clean beaters, whip the egg whites until stiff.
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8
Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated.
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9
Be careful to not mix the air out of the egg whites.
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10
Divide among the ramekins.
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11
Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins.
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12
Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes.
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13
Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
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14
When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest.
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15
Serve warm.
