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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here