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Beth Galton

Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 195mg; 683 calories; calories from fat 1%; carbohydrates 71g; cholesterol 371mg; fat 41g; fiber 3g; iron 3mg; protein 14mg; saturated fat 23g; sodium 200mg.
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