Chocolate Souffles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 192
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 61
- Sodium
- 63
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
Ingredients
2 tablespoons unsalted butter, plus more for the ramekins
1 tablespoon sugar, plus more for the ramekins
1/2 cup chocolate syrup
1 large egg yolk plus 3 egg whites
Pinch of cream of tartar
Cocoa powder, for dusting (optional)
Directions
- Preheat the oven to 400 degrees F. Butter four 6-ounce ramekins; sprinkle with sugar and tap out the excess. Put the ramekins on a baking sheet; transfer to the freezer while you make the batter.
- Heat the chocolate syrup and 2 tablespoons butter in a small saucepan over low heat until the butter melts, about 2 minutes; let cool. Whisk the egg yolk in a medium bowl. Slowly whisk in the chocolate syrup mixture until combined.
- Beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Add 1 tablespoon sugar and beat until stiff peaks just form, 1 to 2 more minutes.
- Fold one-third of the beaten egg whites into the chocolate-yolk mixture until combined. Fold in the remaining egg whites in two additions until no white streaks remain.
- 5. Divide the batter among the prepared ramekins. Bake until the souffles are puffed and browned around the edges, 18 to 20 minutes. Dust with cocoa powder and serve immediately.