Ingredients

  • Unsalted butter for greasing soufflé cups, plus 1 1/2 sticks (6 ounces)
  • Sugar for preparing soufflé cups, plus 1/3 cup and 1 tablespoon
  • 6 ounces unsweetened chocolate, cut into small pieces
  • 4 large eggs, separated
  • 2 teaspoons fresh lemon juice
  • Whipped cream or vanilla ice cream for serving
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      656 calories; 53 grams fat; 33 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 33 grams sugars; 6 grams protein; 199 milligrams cholesterol; 46 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Preheat oven to 375 degrees. Butter 8 4-ounce soufflé cups or ceramic ramekins and dust them with enough sugar to completely coat bottoms and sides.
  2. Melt 1 1/2 sticks butter over medium heat. Remove from heat and add the chocolate pieces. Stir with a whisk until the chocolate is melted and smooth. Set aside.
  3. Beat the egg yolks at medium speed with a mixer, gradually adding 1/3 cup sugar. Beat until thick and pale yellow, about 5 or 6 minutes. Pour in the butter and chocolate mixture and mix at low speed just until blended, making sure the chocolate mixture is well incorporated.
  4. Beat the egg whites in a separate bowl until foamy and add the lemon juice. Continue beating until soft peaks form. Add the remaining tablespoon of sugar and beat until peaks are stiff and shiny. Stir 1/4 of the egg whites into the chocolate mixture. Gently fold in the rest and spoon into prepared cups. Set the cups in a baking pan.
  5. Place the pan in the oven and pour in boiling water until it reaches 1 inch up the sides of the cups. Bake 10 to 15 minutes or until the top is firm and a knife inserted near the center comes out almost clean. Remove the pan from the oven and the cups from the pan. Let soufflés sit for 2 minutes.
  6. Turn the cups upside down onto individual dessert plates and unmold soufflés. Top with whipped cream or vanilla ice cream.

40 minutes

Dining and Cooking