Chocolate Souffle With Melted Chocolate Center

1. 1

   Preheat oven to 425 degrees.

2. 2

   Use the butter to grease 8 small (3-ounce), heat-resistant souffle molds and then use the 1 tablespoon of sugar to lightly dust the insides.

3. 3

   Place the molds on a baking sheet and set aside.

4. 4

   Melt all the chocolate except the chunks in a double boiler over low heat.

5. 5

   Add the warm cream and stir well until completely combined.

6. 6

   Remove the pan from the heat and whisk in the egg yolks and half of the 1/3 cup of sugar.

7. 7

   Using a rubber spatula, transfer this mixture to a large mixing bowl and set aside.

8. 8

   In a separate bowl, use a wire whisk to beat the egg whites until frothy.

9. 9

   Add the remaining sugar and whisk vigorously until the egg whites form soft peaks.

10. 10

    Using the spatula, gently fold 1/3 of the egg whites into the chocolate.

11. 11

    Fold in the next 1/3 and when the mixture is well combined, add the remaining egg whites, folding until well combined.

12. 12

    Use a tablespoon to fill the souffle molds to the rim.

13. 13

    Place a chunk of semisweet chocolate in the center of each and bake for 7 to 10 minutes, until puffy.

14. 14

    Serve immediately alone or accompanied by whipped cream or espresso ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.