This chocolate soufflé recipe is easy, impressive, and tastes as delectable as it looks!
Prep Time25 mins
Cook Time10 mins
- 8 ounces Dark Chocolate
- 1/2 cup Unsalted Butter
- 4 tablespoons Granulated Sugar *plus more for coating the ramekins
- 6 Eggs *separated at room temperature
- 1 pinch Sea Salt
- 1/2 teaspoon Cream of Tartar
Remove top racks from oven, and place a baking sheet on the lowest rack. Heat oven to 400 degrees Farenheit.
Butter six ramekins, then coat with granulated sugar, making sure each dish is evenly coated and well covered... tapping out excess once finished.
In a medium bowl, melt the chocolate and butter (either in the microwave- careful not to burn, or over a double broiler on the stovetop). Let it cool slightly (it should still be warm), then whisk in the egg yolks and pinch of sea salt.
Using an electric mixer, beat the egg whites and cream of tartar at medium speed until the mixture is fluffy and holds soft peaks. Add the granulated sugar slowly (1 tablespoon at a time), beating until you get stiff, glossy peaks.
Whisk a quarter of the egg whites into the chocolate to lighten it. Gently fold in the remaining whites in three sections, just until combined (do NOT overfold). Transfer the soufflé batter to your prepared ramekins.
Run your index finger around the inside edge of each ramekin between the dish and the soufflé mixture, pulling the batter from the sides.
Transfer the ramekins to the baking sheet in the oven, REDUCING THE OVEN TEMP TO 375 degrees. Bake until the soufflés are puffed and the center moves only slightly when shaken gently... around 9-15 minutes, depending on your oven. Sprinkle with cocoa powder or confectioners sugar. Serve immediately while hot!