this is the first recipe i’ve tried from my brand new cookbook, and i really enjoyed it (and so did my husband and our guest, oliver). having never made soufflé before, i was a bit nervous, but this recipe turned out to be simple and delicious. plus, while the simple chocolate was yummy, it would be easy to add other favorite ingredients into this to make it what you like – it would be great with vanilla extract, cinnamon, nutmeg, orange or lemon zest, peppermint…there are endless possibilities with this dessert.
this recipe makes 6 individual soufflés, each of which will fill a 1-cup ramekin.
you will need:
7 ounces dark chocolate
2 tbsp unsalted butter
3 tbsp heavy cream
8 large eggs
1/8 tsp cream of tartar
2 tbsp white sugar
2 tbsp confectioners sugar
put several cups of water into a saucepan, and bring to a simmer. place a glass bowl on top of it – you don’t want the glass to be touching the water. put the chocolate and butter into it and allow to melt.
when the chocolate is smooth and melted, remove from heat and stir in the heavy cream. set aside, and allow to cool completely.
preheat the oven to 350 degrees. separate your eggs, putting all 8 egg whites together and saving 4 of the yolks in a separate bowl.
whisk all of the egg yolks into the chocolate until totally smooth. grab your handheld mixer (or a stand mixer, if you have one) and beat the egg whites and cream of tartar on the lowest setting. once the whites start to get foamy, start adding the sugar little by little. beat on a higher setting until the mixture gets light and fluffy, and stiff peaks form.
use a rubber spatula, and mix about a fourth of the egg white mixture into the chocolate. be very gentle, and stir well. fold the chocolate mixture into the egg whites a bit at a time until everything is well blended. divide the mixture into 6 1-cup ramekins – they should be filled about three quarters of the way.
dust the top of each soufflé with a bit of the confectioners sugar, then pop into the oven for 11-14 minutes, or until they rise.
dust with a bit more confectioners sugar, then top with whipped cream.