Chocolate Souffles

Yield:
6 servings
Ingredients
  • 1/4 cup sugar plus additional for coating ramekins
  • 8 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 6 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons heavy cream
  • 4 large egg yolks
  • 7 large egg whites
  • 1/4 teaspoon cream of tartar
  • Accompaniment: creamy caramel sauce
  • Creamy Caramel Sauce:
  • 1/4 cup sugar
  • 1/4 cup water
  • 6 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
Directions
  • Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.

  • Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.

  • In another large bowl with an electric mixer beat whites with cream of tartar and a pinch of salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.

  • Divide souffle mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of souffles to aid raising. Souffles may be made up to this point 1-day ahead and chilled, loosely wrapped in plastic wrap.

  • Preheat oven to 375 degrees F.

  • Bake souffles on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes. Top souffles with sauce and serve immediately.

Creamy Caramel Sauce:
  • In a heavy-bottomed saucepan, simmer sugar, water, corn syrup, and a pinch of salt, stirring until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute. Cool sauce at room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.

  • Yield: 3/4 cup


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    Chocolate Souffles

    Recipe courtesy of Claire Robinson