Chocolate Souffle (Geoffrey Zakarian) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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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 |
Directions:
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. 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.
5. Top with powdered sugar and whipped cream.
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