Chocolate Souffle
- Level: Easy
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 480
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 59
- Dietary Fiber
- 2
- Sugar
- 55
- Protein
- 6
- Cholesterol
- 149
- Sodium
- 47
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
2 sticks butter, plus extra to butter the ramekins
1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)
12 egg whites
1/3 teaspoon cream of tartar
3 2/3 cups 61 percent semisweet chocolate, such as Valrhona
12 egg yolks
Powdered sugar, for dusting
Whipped cream, for topping
Directions
- Preheat the oven to 375 degrees F.
- Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
- Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
- Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
- Top with powdered sugar and whipped cream.