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Desserts
French
2 servings
20 minutes
15 minutes
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter, plus extra for greasing ramekins
3 large eggs, separated
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
Powdered sugar, for dusting
Fresh strawberries, sliced
Whipped cream (optional)
Preheat your oven to 375°F (190°C).
Grease 2-4 ramekins generously with butter and dust with granulated sugar, shaking out the excess. This helps the soufflé rise evenly.
In a heatproof bowl, melt the chopped chocolate and butter over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
In a clean mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
In a separate bowl, whisk the egg yolks with a pinch of salt and the vanilla extract. Gradually add the cooled chocolate mixture to the yolks, stirring until well combined.
Gently fold the whipped egg whites into the chocolate mixture in three parts, being careful not to deflate the batter.
Spoon the batter into the prepared ramekins, filling them about 3/4 full. Run your thumb along the edges of each ramekin to create a small gap between the batter and the rim—this helps the soufflés rise evenly.
Bake in the preheated oven for 12-15 minutes, or until the soufflés are puffed and set but still slightly jiggly in the center.
Dust the soufflés with powdered sugar, top with fresh strawberry slices, and serve immediately. For extra indulgence, add a dollop of whipped cream.
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