Chocolate Souffle

1. 1

   Position a rack in the center of the oven and preheat to 425F

2. 2

   Prepare six 6-ounce individual ramekins by greasing with softened butter and coating with sugar.

3. 3

   Pour out any excess.

4. 4

   Melt chocolate and 5 tablespoons butter in a metal bowl set over a pot of barely simmering water, stirring occasionally until smooth.

5. 5

   Remove the bowl from the heat and set aside.

6. 6

   In mixer, beat the egg yolks and warm water in a medium bowl at high speed until double in volume.

7. 7

   Fold in chocolate mixture.

8. 8

   In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar at medium speed until soft peaks form.

9. 9

   Gradually add the 1/4 cup sugar, 1 tablespoons at a time, beating at high speed until stiff, glossy peaks form.

10. 10

    Fold one-third of the beaten whites into the mixture to lighten it.

11. 11

    Then gently fold in the rest.

12. 12

    Pour into the prepared ramekins and place on a baking sheet.

13. 13

    Bake for 25 minutes or until puffed.

14. 14

    The souffle is done when it has puffed over the rim, the outside is golden and the center jiggles slightly.

15. 15

    Take care not to over-bake.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.