| Butter & Sugar to coat the ramekins |
| 6 Tbsp. Jarred Butterscotch Sauce |
| 1/4 Cup Butter |
| 6 Oz. Semi-sweet Chocolate |
| 2 Oz. Unsweetened Chocolate |
| 6 Eggs, whites and yolks separated |
| Pinch of Salt |
| 2 Tbsp. Water |
| 3/4 Cup Sugar, divided |
| 3 Tbsp. Bourbon |
| 1/2 Tsp. Cream of Tartar |
Lightly coat the inside of 6 ramekins with butter. Coat them with the sugar, tapping out any excess. Place 1 tablespoon of butterscotch sauce in the bottom of each ramekin.
In a large microwave-safe bowl, combine the butter and both chocolates. Microwave on high in 20-second bursts, stirring between each, until melted and smooth. In another large bowl, combine the egg yolks and salt. Use an electric mixer to beat until slightly thickened and pale. Set aside.
In a small saucepan over medium high combine the water and half of the sugar. Bring to a boil. Resume beating the egg yolks, With the mixer running, drizzle in the hot sugar mixture. Whip on high until light and fluffy, about 5 minutes. Fold the egg yolks into the chocolate mixture. Stir in the bourbon. Then set aside. Thoroughly clean the bowl and whisk of the electric mixer. Whip the egg whites with the cream of tartar until frothy. Slowly add the remaining sugar while continuing to beat until the whites hold a stiff peak. Gently fold into the chocolate and egg mixture. Spoon into ramekins, smoothing the tops and wiping the rims.
Refrigerate at least 2 hours or overnight. When ready to bake, heat oven to 350°. Bake for 15-17 minutes until risen and puffy with a soft firm top and set center. Serve immediately.