Chocolate Soufflé

Ingredients

½ cup (113 g) unsalted butter – 8 ounces (227 g) dark chocolate, finely chopped1 teaspoon vanilla extract – Pinch salt – 5 egg yolks, room temperature⅓ cup (67 g) + 2 tablespoons granulated sugar, divided8 egg whites, room temperature¼ teaspoon cream of tartar

Preheat oven to 375 degrees F and adjust the rack to the lower-middle position. Generously butter a 2-quart souffle dish (or eight 8-ounce ramekins), then sprinkle with granulated sugar, tapping and turning the bowl until the sugar has completely coated the butter. 

Instructions

In a medium heatproof bowl, melt together the butter and dark chocolate (microwave on 50% power, stirring every 30 seconds OR place over a small saucepan of simmering water, stirring occasionally until melted).  

Instructions

Using an electric mixer on medium speed, beat the egg yolks with ⅓ cup of the sugar until the mixture is thick and very pale yellow, 3 to 4 minutes.  

Instructions

Use a rubber spatula to gently fold in the chocolate mixture; set aside. 

Instructions

Using an electric mixer on medium-low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to medium and beat until soft peaks form. 

Instructions

Increase the speed to medium-high and gradually add the remaining 2 tablespoons of granulated sugar; continue to beat until stiff, glossy peaks form.  

Instructions