Chocolate Souffle

  • 4 Tablespoons unsalted butter, divided use
  • 2 Tablespoons unsweetened cocoa powder
  • 6 ounces 70% bittersweet chocolate, chopped into chunks
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • 4 Tablespoons granulated sugar
  • Pinch of salt
  • Pinch of cream of tartar

Preheat oven to 375 degrees.

Use the first 2 Tablespoons of butter to grease your ramekins, making sure to cover the entire surface.

Coat the buttered ramekins with cocoa powder, tapping out the excess.

In a large microwave-safe bowl, microwave chocolate chunks and the last 2 Tablespoons of butter in 30-second intervals, stirring in between until melted and smooth. Stir in vanilla.

Add in the egg yolks one at a time, stirring it quickly into the warm chocolate so that it doesn’t get cooked. Set chocolate mixture aside.

In a separate clean bowl, place egg whites, sugar, salt, and cream of tartar. Beat egg whites until stiff. (To test if the egg whites are ready, you can tilt your bowl to see if the mixture no longer moves.)

Gently fold in the egg whites in 3 batches into the bowl of chocolate.

Stop folding once all the egg whites have been incorporated to avoid deflating the mixture. The batter should turn light and airy.

Divide the batter into the prepared ramekins, filling all to the top.

Place ramekins onto a baking tray and bake for about 20 minutes, or until soufflés are puffed and set.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

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