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1
Chocolate.
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2
Melt chopped, dark chocolate in a double boiler over medium-low heat.
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3
(If you dont have a double boiler: add 1 inch of water to the bottom of a saucepan.
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4
Bring to a simmer on medium-low heat.
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5
Place a thick plastic bowl over the top and dump the chocolate into the bowl.)
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6
Once all the chocolate has been melted, set aside and cool for 10 minutes.
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7
Egg Yolk Mixture.
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8
In a small bowl add 3 egg yolks at room temperature (reserve the whites), brown sugar, and a big pinch of cayenne pepper.
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9
Whisk thoroughly.
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10
Meringue.
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11
Pour 6 egg whites into a big mixing bowl.
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12
Add a small pinch of cream of tartar (if you dont have cream of tartar, you can use a few drops of white vinegar).
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13
Whop with a mixer until stiff peaks form.
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14
Youve now made the meringue, set aside.
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15
Putting it Together.
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16
Preheat the oven to 375F Transfer the yolk mixture to a large mixing owl.
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17
Add 1 tablespoon of the melted chocolate and stir.
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18
Repeat this process for the rest of the chocolate.
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19
(If you dump in all the melted chocolate at once, youll end up with scrambled eggs.)
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20
Slowly fold in the meringue, being careful not to over mix.
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21
Fold about ten times (the texture of the mixture should look a little scary and spotted with meringue bits, this is what makes the souffle light).
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22
Butter 3 ramekins, dust with sugar, and tap off the excess.
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23
Pour the chocolate mix into the ramekins, leaving a 1/4 inch at the top of each ramekin.
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24
Bake for 16 minutes, not a minute more.
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25
Skiaffing it Together.
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26
Sprinkle the souffles with fleur de sel and serve immediately.
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27
Souffles fall fast.
