-
1
Preheat oven to 375u00b0F.
-
2
Prepare two 6 oz. ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
-
3
Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.
-
4
Whisk the two egg yolks into the chocolate.
-
5
In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.
-
6
Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.
-
7
Without over mixing, fold the remaining egg whites into the batter.
-
8
Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gentle push into batter.
-
9
Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the souffles for 15 minutes at 375u00b0F After fifteen minutes, the souffle will have risen up out of the ramekin.
-
10
Serve immediately in the ramekin. As the souffle cools, it will drop and become more dense. dusted with sugar and garnish with berries.
