Ingredients
- Topping:
- 2 tablespoons sugar for the ramekins
- 8 ounces bittersweet dark chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1/3 cup milk
- 3 large eggs, yolks separated, at room temperature
- 1 large egg white, at room temperature
- 1/8 teaspoon cream of tartar
- 1/3 cup sugar
- 8 6 oz. ramekins
- 1 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon powdered sugar for dusting
Preparation
Step 1
Position rack of oven in lower third and preheat to 375 degrees. Butter the ramekins and sprinkle with sugar.
Place chocolate, butter and milk in a bowl, then place the bowl in a large skillet of barely simmering water. Stir the mixture until the chocolate is melted and the consistency is smooth. Remove the bowl from the water bath and whisk in the egg yolks. Don't worry if the mixture stiffens or is less than perfectly smooth at this point. Set aside.
In medium bowl beat the egg whites and cream of tartar with electric mixer on medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle all of the sugar and beat on high speed until the whites are stiff but not dry. Fold one quarter of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
Divide the mixture evenly among the prepared ramekins, filling each three quarters full. The souffle can be prepared to this point, covered and refrigerated for up to two days. Bake directly from the refrigerator.
Place the souffle on a cookie sheet. Bake until they rise and crack on top, so that a wooden skewer inserted into the center emerged moist and gooey. Bake about 14-16 minutes, or a minute or so longer if the souffles have been refrigerated.
Meanwhile make the topping beat the cream with vanilla and sugar until it holds a soft shape (or stiffer if preferred). Transfer to a serving bowl and refrigerate until ready to serve.
When done, remove the souffles from the oven and serve immediately with a little powdered sugar sifted over the top. Add the whipped cream.