Chocolate Soufflé
Ingredients
Soufflé Batter
- 4 tablespoons (56g) unsalted butter, cut into pieces
- 4 ounces (113g) semi-sweet chocolate, chopped
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 2 tablespoons (38g) granulated sugar
Prepping the Ramekins
- 1 tablespoon (14g) unsalted butter
- 4 teaspoons (16g) granulated sugar
Instructions
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Make the Batter:
- Melt 4 tablespoons of butter and chopped chocolate together in a microwave or double boiler. Let cool for 3-5 minutes.
- Whisk egg yolks, vanilla, and salt into the chocolate mixture.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in three parts.
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Chill the Batter:
- Refrigerate the batter for 5-10 minutes while you preheat the oven and prepare the ramekins.
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Preheat and Prep:
- Preheat oven to 400°F (204°C). Brush four 6-ounce ramekins with softened butter and coat with sugar. Place on a baking sheet.
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Fill the Ramekins:
- Spoon the batter evenly into the ramekins. Smooth the surface and create a small gap around the top edge.
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Bake:
- Place the ramekins in the oven, reduce temperature to 375°F (191°C), and bake for 13-14 minutes until edges are set and center slightly jiggles.
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Serve:
- Serve immediately. Soufflés will start to fall within minutes but remain delicious. Store leftovers in the fridge for up to 3 days.