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Chocolate Soufflé

Photo: Beth Galton
Yield Makes 2 servings

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons unsweetened cocoa
  • 3 ounces semisweet or bittersweet chocolate
  • 1/2 teaspoon vanilla extract
  • 2 egg yolks
  • 2 egg whites
  • 2 tablespoons sugar
  • Pinch salt
  • Pinch cream of tartar
  • Custard Sauce

Nutrition Information

  • calcium 195 mg
  • calories 683
  • caloriesfromfat 1 %
  • carbohydrate 71 g
  • cholesterol 371 mg
  • fat 41 g
  • fiber 3 g
  • iron 3 mg
  • protein 14 mg
  • satfat 23 g
  • sodium 200 mg

How to Make It

  1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.

    In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

    In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.) Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.