Chocolate Souffle

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Butter the ramekins and pour 1 tablespoon of granulated sugar in each.

3. 3

   Turn them to let the sugar stick to the butter, and then pour out the excess.

4. 4

   Place the ramekins on a sheet pan.

5. 5

   Using a stand mixer, start whisking the egg whites on low speed.

6. 6

   Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar.

7. 7

   Continue to whisk until medium peaks form.

8. 8

   Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes.

9. 9

   Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth.

10. 10

    Fold the egg white mixture into the chocolate a little at a time.

11. 11

    Add the batter to the buttered and sugared ramekins, filling them to the top.

12. 12

    Bake for about 15 minutes.

13. 13

    Top with powdered sugar and whipped cream.

* Per serving · 4 servings · Values may vary.

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