Chocolate Soufflé

Some of the most experienced home cooks are afraid of soufflés. They’ll never rise, they’ll immediately fall, they’re difficult to make, they’re temperamental. Yet people do want to make soufflés — or want them made for them. Hence this recipe, which is not only not scary, it’s also easy. It can be made ahead of time, it’s rich and light, it will dazzle your significant other (or anyone else), and it requires no more effort than it takes to beat a few eggs.

Ingredients

• About 1 tablespoon butter for dish
• ⅓ cup sugar, plus some for dish
• 3 eggs, separated
• 2 ounces good quality bittersweet chocolate, melted
• Pinch salt
• ¼ teaspoon cream of tartar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    424 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 48 grams sugars; 10 grams protein; 294 milligrams cholesterol; 256 milligrams sodium

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

Preparation

1. Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
2. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
3. Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
4. Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

45 minutes