Dark Chocolate Souffle
- cal. (kcal) 265
- Makes: 6 servings
- Prep: 10 mins
- Bake: 17 mins at 375°F
Butter for coating ramekins
granulated sugar, plus extra for coating ramekins
bittersweet dark chocolate (such as Scharffen Berger), roughly chopped
Confectioners' sugar (optional)
- Heat oven to 375 degrees. Butter and sugar six 6 oz ramekins. Fill a small pot with 1 inch of water and bring to a simmer. In a metal bowl large enough to rest on the pot, combine chocolate and heavy cream. Stir until melted. Remove from heat and whisk in egg yolks one at a time, being careful not to scramble. Stir in vanilla.
- In a large bowl (or a stand mixer fitted with whisk attachment) whisk egg whites on high until soft peaks form. While whisking, add sugar and salt; whisk on high until stiff peaks form.
- Gently fold chocolate mixture into whipped egg whites until no streaks remain. (Do not over-mix or the souffles won't rise to the maximum level.) Carefully spoon mixture evenly among ramekins. Bake at 375 degrees for 17 minutes, or until puffed and a cake tester inserted in the middle comes out clean. Dust with confectioners' sugar, if desired, and serve immediately.
Nutrition Information for Dark Chocolate SouffleServings Per Recipe: 6
PER SERVING: 265 cal., 20 g total fat (10 g sat. fat), 119 mg chol., 37 mg sodium, 23 g carb. (2 g fiber), 8 g pro.