Souffle: Chocolate

By fsilver4

I love this dessert! There is nothing more elegant or satisfying in my book. This recipe is simple but remember to really beat the egg yolks with the sugar until it's light in color, like the color of butter, and it's very thick, like maple syrup. It will form a ribbon when you pick up the beater. And, make sure when you whip the egg whites that the beaters and the bowl are completely free of any oil.

Ingredients

• For the 2 ramikins or the souffle dish:
• 1 About 1 tablespoon of butter
• 2 or 3 About 2 or 3 tablespoons of sugar
• For the Souffle:
• 1/3 cup sugar: separate by 1 tablespoon of sugar
• 3 eggs, separated at room temperature
• 2 ounces of bittersweet chocolate, melted
• 1/4 teaspoon cream of tartar

Details

Servings 2
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350*.
Butter 2 ramikins or the souffle dish. Sprinkle with sugar, making sure to get all the way up the sides. Remove any excess sugar.

Beat egg yolks with the* (almost 1/3 cup of sugar) until very light and very thick; mixture will fall in ribbons from the beaters. Mix in melted chocolate until well combined; set aside.

With clean beaters and clean bowl, beat egg whites and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining 1 tablespoon of sugar, until they are very stiff and glossy. Stir a heaping spoonful of whites into egg/chocolate mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared souffle dish or dishes; at this point you can cover the souffle and refrigerate until ready to bake.

Bake until center is almost set, 20 minutes for individual souffles and 25 to 35 minutes for a single souffle dish. Serve immediately with Frangelica whipped cream or raspberry sauce.