French Chocolate Soufflé
Makes 3 – 6 Servings
PREP 30 minutes
COOK 15 minutes
TOTAL 45 minutes
- 1/3 cup sugar (granulated)
- 2 tablespoons sugar (granulated, for sprinkling)
- 5 ounces chocolate (bittersweet, chopped finely)
- 3 large egg yolks (room temperature)
- 6 large egg whites (room temperature)
- 1/16 teaspoon salt
- 2 tablespoons butter
- Preheat oven to 375 degrees. Butter and sugar 3-6 ramekins (dependent on size).
- Melt chocolate pieces in a metal bowl over barely simmering water, continuously stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
- In a separate bowl, beat egg whites with salt on medium-high speed until they hold soft glossy peaks.
- Continue beating egg whites on high speed, gradually adding the 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
- Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly and even colored, without egg white streaks.
- Spoon your soufflé mixture into the prepared ramekins and bake right away for 12 – 15 minutes until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.