- 4
- 20 mins
- 35 mins
Ingredients
- 2 tbs unsalted butter, room temp
- 1/3 cup granulated sugar, plus more for ramekins
- 3 large egg whites, room temp, plus 3 large egg yolks
- 1/8 tsp cream of tartar
- 5 1/2 oz bitter sweet choc (70 % cacao) melted
- 2/3 cups whole milk
- 1 tbs plus 1 1/2 tsp cornstarch
- 1/8 tsp salt
- 3 tbs creme fraiche or sour cream
- Garnish: confectioners sugar for dusting
Preparation
Step 1
1. Heat oven 400. Brush 4 7 oz ramekins generously with butter; coat with granulated sugar.
2. Whisk egg white with a mixer until frothy, about 2 min. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form - about 5 minutes.
3. Set choc in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer, cook stirring until thick - 1 to 2 min. Whisk this into choc in the bowl - mixture will separate. Whisk in the egg yolks and sour cream. Gently fold in the egg whites (#2 above).
4. Fill the ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise, but centers are still liquid - 14 minutes. dust with confectioner's sugar.
NOTE: Batter can be made three hours ahead of time.