Desserts: Chocolate Soufflé
By Lishka DeVoss

When making soufflés, separated eggs want to be the same temperature when recombining.

YIELD 4 servings

HAVE READY:
four 1-cup ramekins, insides buttered and dusted with sugar (or use two 2-cup ramekins)

INGREDIENTS

3 eggs, separated
2 oz good quality bittersweet chocolate, melted and cooled

BOWL ONE (for whipping the egg yolks):
3 tbsp sugar

BOWL TWO (for whipping the egg whites):
Pinch salt
1/4 teaspoon cream of tartar
1 tbsp sugar (added gradually while whipping, see below)

PREPARATION

1. Heat oven to 350°F.

2. Beat yolks and sugar until very light in color and thick (mixture should fall in a ribbon from beaters when ready).

3. Rubber spatula in the melted chocolate until well combined; set aside.

3. Wash beaters well, then beat egg whites with salt and cream of tartar until they hold soft peaks; continue beating, gradually adding sugar, until very stiff and glossy.

4. Thoroughly rubber spatula yolk mixture with a spoonful of whipped whites to lighten it; then fold in remaining whites. Transfer to prepared ramekins (cover and refrigerate until you are ready to bake, see NOTE).

5. Bake 25 minutes. They really puff up above the ramekin. If the exposed sides look wet and shiny, bake them a bit longer. Serve immediately.

NOTE For split convection oven, use upper oven at BAKE 330ºF for 20 minutes.

NOTE These unbaked soufflés will keep for 24-hours before baking, however, the end result is not as light and fluffy (still good, though).

Updated 2025-03-19

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