Mark Bittman'S Chocolate Souffle – a delicious recipe with unsalted butter, sugar, eggs, bittersweet chocolate, cream of tartar, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Butter one 4-cup souffle or other deep baking dish. Sprinkle with sugar, invert it and tap to remove excess sugar
2
Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
3
Wash beaters well, or use a different set, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon of sugar, until they are very stiff and glossy.
4
Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; (egg yolk mixture will have become very stiff so this step is very important) then carefully fold in remaining whites, using a rubber spatula.
5
Transfer to prepared souffle dish. At this point you can cover with plastic wrap and refrigerate until you are ready to bake.
6
Bake until center is nearly set, 25 to 35 minutes. Garnish however you like and serve immediately (with love)
275
kcal
Calories
15
g
Fat
26
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon unsalted butter (for souffle dish), 1/3 cup sugar (plus extra for souffle dish), 3 eggs, separated, 2 ounces good quality bittersweet chocolate, melted, and more.
Yes, Mark Bittman'S Chocolate Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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