Soufflé Recipe

Ingredients:

• For a Chocolate Soufflé:

  • 4 oz (113 g) dark chocolate (about 60-70% cocoa)

  • 2 tablespoons unsalted butter (plus extra for greasing)

  • 2 tablespoons granulated sugar (plus extra for dusting)

  • 2 large egg yolks

  • 4 large egg whites

  • 1/4 teaspoon cream of tartar (optional)

  • Pinch of salt

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Ramekins:

   • Grease 4 to 6 ramekins with softened butter. Dust the insides with granulated sugar, tapping out the excess. This helps the soufflé rise.

3. Melt the Chocolate:

   • In a heatproof bowl, combine the dark chocolate and 2 tablespoons of butter. Melt them together over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.

4. Mix the Egg Yolks:

   • In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar until pale and thick. Gradually mix the melted chocolate into the egg yolk mixture.

5. Whip the Egg Whites:

   • In a clean mixing bowl, whip the egg whites with a pinch of salt (and cream of tartar if using) until soft peaks form. Gradually add 2 tablespoons of sugar and continue whipping until stiff peaks form.

6. Fold the Mixtures:

   • Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.

7. Fill the Ramekins:

   • Spoon the soufflé mixture into the prepared ramekins, filling them to the top. Smooth the surface with a spatula.

8. Bake:

   • Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés are puffed and set. The center should still be slightly soft.

9. Serve:

   • Remove from the oven and serve immediately, as soufflés will start to deflate quickly. You can dust them with powdered sugar or serve with whipped cream if desired.