Deep Chocolate Soufflés Recipe
Luxuriate in warm, rich and decadence set off by a splash of fresh cream.
||butter, room temperature
||sugar, plus 2 tablespoons for dusting
||bittersweet chocolate, chopped
||Grand Marnier, Kahlua or brandy (or milk)
||cream of tartar
||cold fresh cream or half & half, for serving, if desired
Preheat oven to 375 degrees.
Butter four 8-ounce ramekins and dust with 2 tablespoons sugar.
- Carefully melt the chocolate in a double boiler or microwave.
- Pour chocolate into a medium bowl and whisk in the sugar, liqueur (or milk) and vanilla.
- Whisk in the egg yolks one at a time, beating well after each addition.
- Whisk in flour.
- In the bowl of a stand mixer whip egg whites, cream of tartar and salt to a medium peak. Not too stiff, or the whites won’t incorporate properly.
- Whisk about a third of the whites into the chocolate mixture, mixing well.
- Gently fold in remaining whites, just until there are no white streaks left in the batter.
- Gently spoon the batter into prepared ramekins, wiping any batter from the edges to ensure an even rise. Bake for 14–16 minutes until soufflés have puffed up. Center will still be a bit jiggly—this is okay.
- Serve immediately with a little pitcher of cold fresh cream or half & half, if desired.
20 minutes; Baking Time: 14–16 minutes