Chocolate Soufflé

Chocolate Souffle
Beth Galton

Serves 2
preparation
15
minutes
cooking
45
minutes

Ingredients

3
tablespoons
butter
2
tablespoons
unsweetened cocoa
3
ounces
semisweet or bittersweet chocolate
1/2
teaspoon
vanilla extract
2
egg yolks
2
egg whites
2
tablespoons
sugar
pinch salt
pinch cream of tartar

Directions

  1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
  2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
  3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  4. Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.
Jane Kirby
January 2002

Nutritional Information

  • Per Serving
  • Calories 683
  • Calcium 195 mg
  • Carbohydrate 71 g
  • Cholesterol 371 mg
  • Fat 41 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 14 mg
  • Sat Fat 23 g
  • Sodium 200 mg
What does this mean? See Nutrition 101.