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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Read all 5 reviews
By cassieco
Somerville, MA
on February 15, 2011
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I had heard that souffles were difficult to get right, but this recipe came out perfect on my first try. They were a great Valentine's dessert! I followed the recipe to a T and was very happy with the results. Just make sure to pull them out of the oven before they overcook- the gooey center is the best part.
By crinnan
MN
on February 14, 2011
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I have made these before and the are wonderful! And soooo easy. Enjoy.
By ctholen86_5665031
Westminster, CO
on October 11, 2010
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This was the first chocolate souffle I have ever made and it was so easy and so delicious! Very light, fluffy, chocolatey and rich. I am definitely going to save the recipe and make it again. I baked the souffle for 10 minutes and it looked exactly right, but it was still a little soft on the inside. I'm not sure if this is normal for souffles, or if I should have baked it a couple more minutes, but it tasted delicious nonetheless!
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