- 7 ounces finely chopped bittersweet or semisweet chocolate
- 4 tablespoons
- unsalted butter, plus for preparing the molds
- 1 1/2 teaspoons pure
- vanilla extract
- 3 large egg yolks
- 3 tablespoons warm water
- 1/2 cup sugar, plus 2 tablespoons
- 8 large egg whites, room temperature
- 1/2 teaspoon fresh
- lemon juice
- Confectioners' sugar for
Preparation time 30mins
Cooking time 50mins
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins
in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl. Bring a
saucepan filled with an inch
or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the
chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and
frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form,
about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if
using for beating the egg whites.)
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing
or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually
add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a
stiff but not dry peak.
Working quickly, fold about a third of the
egg whites into the chocolate to lighten; then fold in
remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins,
and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess
mixture back into the bowl.)
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops
are touched with brown, about 18 to 20 minutes. Remove from oven,
dust with confectioners'
sugar and serve immediately.