Method of Preparation

1. Preheat the oven to 425°F (standard oven). Brush metal mold with softened butter and place on a sheet pan. If using a silicone mold, the mold does not require to be brushed with butter. Refrigerate or freeze the molds if using metal to harden the butter.
2. Sift all of the dry ingredients together into a mixing bowl and add the egg whites. Mix together with the whip attachment to combine.
3. Combine the brown butter with the chocolates in a small saucepan and heat gently to melt the chocolates until smooth.
4. When it is very hot, just below a simmer, whisk in the brown butter and chocolate mixture in two additions.
5. Transfer the batter to a piping bag and pipe the batter into desired molds.
6. Tap the bottom of each mold against the work surface to smooth the top of the batter. Arrange the molds on a sheet tray.
7. Place the sheet tray in the oven. Lower the temperature to 350° and bake for 20 minutes, or until the tops are golden brown and a skewer inserted comes out clean.
8. Immediately unmold and cool on a cooling rack.