"The chocolate souffle is about as good as it gets... and this recipe is the best chocolate dish I've ever made." - Geoffrey Zakarian Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today:
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Chocolate Souffle
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 45 min
Prep: 30 min
Cook: 15 min
Yield: 15 servings
Ingredients
2 sticks butter, plus extra to butter the ramekins
1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)
12 egg whites
1/3 teaspoon cream of tartar
3 2/3 cups 61 percent semisweet chocolate, such as Valrhona
12 egg yolks
Powdered sugar, for dusting
Whipped cream, for topping
2 sticks butter, plus extra to butter the ramekins
1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)
12 egg whites
1/3 teaspoon cream of tartar
3 2/3 cups 61 percent semisweet chocolate, such as Valrhona
12 egg yolks
Powdered sugar, for dusting
Whipped cream, for topping
Directions
Preheat the oven to 375 degrees F.
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
Using a stand mixer, start whisking the egg whites on low speed.
Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
Top with powdered sugar and whipped cream.
Preheat the oven to 375 degrees F.
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
Top with powdered sugar and whipped cream.
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