Chocolate Soufflés

Delicate and airy chocolate soufflés with deep bittersweet flavor and a melt-in-your-mouth texture—an elegant, showstopping dessert perfect for any special occasion.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Unsalted butter, for dishes

Granulated sugar, for dishes

¾ cup granulated sugar, divided

4 ounces bittersweet chocolate (67% cacao), finely chopped

⅓ cup unsweetened Dutch-process cocoa powder

⅓ cup boiling water

2 teaspoons pure vanilla extract

4 large egg yolks, slightly beaten

6 large egg whites, at room temperature

½ teaspoon cream of tartar

Powdered sugar, for garnish

Directions

Position oven rack in bottom third of oven. Preheat oven to 375°F. Butter six 4-ounce soufflé dishes; coat evenly with granulated sugar. Cut six 6-inch-wide strips of foil. Fold each lengthwise in thirds to make 2-inch-wide strips. Butter foil strips and wrap, butter sides in, around outsides of soufflé dishes so the foil extends about 2 inches above dish edges. Tie with kitchen string to secure. Set soufflé dishes aside.
In a medium bowl combine ½ cup granulated sugar, chopped chocolate and cocoa powder. Whisk in boiling water until chocolate is melted. Stir in vanilla.
Slightly beat egg yolks in a large bowl. Gradually whisk in some of the chocolate mixture until combined. Whisk in remaining chocolate mixture until smooth. Whisk in flour. Set aside.
In a large mixing bowl beat egg whites and cream of tartar with an electric mixer on high until soft peaks form (tips curl). Beat in remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold about one-third of egg white mixture into chocolate mixture. Then add chocolate mixture to remaining beaten whites and fold the mixtures together.
Gently spoon mixture into prepared soufflé dishes. Bake for 20 to 22 minutes or until a knife inserted near the center comes out clean. Remove foil collars and serve immediately. Sprinkle with powdered sugar, if desired.