Individual Chocolate Souffles

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 3 ounces bittersweet chocolate, chopped fine
  • 1/2 cup unsweetened Dutch Process cocoa powder
  • 3/4 cup plus 1/4 cup sugar
  • 1/2 cup boiling water
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 8 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 6 (1/2-ounce) pieces dark chocolate
  • 2 to 3 teaspoons powdered sugar
Directions
  • Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.

  • In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.

  • Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.

  • Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.

  • Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.

  • Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.

  • Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately!


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