Recipe courtesy of Geoffrey Zakarian
Episode: Chocoholics
Print
Chocolate Souffle
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
15 servings
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
15 servings
Level:
Easy

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
  • 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.

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.

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