Chocolate Soufflés

I bought ramekins during my Valentine’s Day raid at Sur la Table.  I had no idea what to make in them and I rarely have enough people over to make an entire recipe worth of special dessert.  I found this recipe that was for only two people, score!

When I’ve had soufflés at restaurants, they are usually served with a sauce or ice cream.  Therefore, I didn’t really know what to expect for the soufflé alone.  I decided not to make the raspberry sauce because I didn’t want to mask the flavor of the soufflé.  The flavor was great however texture somewhat dry.  Maybe that’s why they are usually served with something!



3 T unsalted butter, divided

2 T unsweetened cocoa powder

3 oz bittersweet chocolate, chopped

1/2 tsp vanilla

2 large eggs, separated into yolks and whites

2 T granulated sugar

pinch salt

pinch cream of tartar


Preheat oven to 375 degrees.  Use 1 T of butter to grease two 8-ounce ramekins.  Coat ramekins with cocoa powder, tapping out the excess.

In microwave-safe bowl, microwave the chocolate and 2 T butter in 30-second increments.  Stir after each time until melted and smooth.  Stir in vanilla and egg yolks, one at a time.

In a very clean bowl, use an electric mixer and beat the egg whites, sugar, salt and cream of tartar just until stiff peaks form.  Gently fold the egg white mixture into the chocolate.

Spoon into prepared ramekins.  Bake until puffed and set, ~15-18 minutes.

Note: would recommend serving with a chocolate/berry sauce or with ice cream.

Original source here 


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