Chocolate Souffle

Chocolate Souffle
Chocolate Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    sticks butter, plus extra to butter the ramekins

  • 1 1/3

    cups granulated sugar plus 15 tablespoons (1 per ramekin)

  • 12

    egg whites

  • 1/3

    teaspoon cream of tartar

  • 3 2/3

    cups 61 percent semisweet chocolate, such as Valrhona

  • 12

    egg yolks

  • Powdered sugar, for dusting

  • Whipped cream, for topping

Directions

Preheat the oven to 375 degrees F. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes. Top with powdered sugar and whipped cream.

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