Dark Chocolate Souffle

1. 1

   Preheat the oven to 375 F. Using 1 tablespoon of the butter, liberally grease 2 individual ramekins (4 inch size). Coat each ramekin with 1 tablespoon of sugar, tapping out the excess.

2. 2

   Place the chocolate and the remaining butter in a bowl over some simmering water (double boiler). Stir until it's melted then remove from heat and set aside.

3. 3

   Add the vanilla to the melted chocolate and then add each egg yolk. mixing until smooth.

4. 4

   In the bowl of a stand up mixer, place the egg whites, the remaining sugar, salt and cream of tartar. Using a whisk attachment beat the mixture until stiff peaks appear.

5. 5

   Gently fold the egg whites into the chocolate mixture until well incorporated. Don't worry if you still see some whites running through the mixture, you don't want to deflate it.

6. 6

   Spoon the mixture into each ramekin, almost to the top, gently leveling them out. Place them on a baking tray and bake for 20 minutes without opening the oven door.

7. 7

   Once you take them out of the oven, dust lightly with some powdered sugar. Serve at once with some whipped cream or ice cream and chocolate sauce.

8. 8

   Recipe adapted from Real Simple.

* Per serving · 4 servings · Values may vary.

No additional tips available.