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Individual Chocolate Souffles

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Tuesday, 07 September 2010 14:15


  • 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
  • 5 ounces bittersweet chocolate, chopped finely
  • 3 large egg yolks, room temperature
  • 6 large egg whites, room temperature
  • 1/16 teaspoon salt
  • Butter
  • Powdered sugar


  • Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
  • Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.)
  • Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
  • In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks.
  • Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
  • Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
  • Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior.
  • Serve with a dusting of cocoa or powdered sugar if desired.

Makes 6 servings.


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