Individual Chocolate Souffles
Serving Size: 10
|6 tablespoons||butter, divided|
|1/4 cups||unsweetened cocoa|
|6 ounces||semisweet or bittersweet chocolate|
|1 teaspoons||vanilla extract|
|1/4 teaspoons||cream of tartar|
|1/4 cups||granulated sugar|
- Separate eggs; place yolks and whites in large mixing bowls and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F. Use 2 tablespoons of the butter to grease ten 4 ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
- In a medium bowl over a pan of simmering water (or a double boiler), melt the chocolate and remaining 4 tablespoons butter. Stir occasionally until smooth. Remove from heat and add the vanilla.
- Lightly whisk together the egg yolks. Gradually whisk some of the chocolate mixture into the egg yolks. Add remaining chocolate mixture and whisk until smooth. Set aside.
- Beat the egg whites and cream of tartar with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold about one - fourth of the beaten egg whites into the chocolate mixture. Add chocolate mixture to remaining beaten whites and fold the mixtures together. Spoon into prepared ramekins.
- Bake for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Sprinkle each serving with powdered sugar.
- Note: For the most intense chocolate flavor, use a good - quality chocolate such as Ghiradelli.