Description
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner.
Use the best quality dark chocolate.
This can be doubled.
Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 – 25 minutes to bake.
My photo is of leftovers that i made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
Ingredients
- Heavy Cream
- Dark Chocolate
- Butter
- Eggs
- Cream Of Tartar
- Sugar
- Berries
- Powdered Sugar
Instructions
- Preheat oven to 375f
- Prepare two 6 oz
- Ramekins with cold butter pour some granulated sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar
- Melt the butter, cream, and chocolate in the double boiler
- Stir to help the melting
- Once the chocolate has melted, turn off the heat
- Whisk the two egg yolks into the chocolate
- In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks
- The whipped egg white
- Add the sugar to the egg whites and continue to beat until you reach stiff peaks
- Adding the whites a little at a time, fold them into the chocolate mixture
- Without over mixing, fold the remaining egg whites into the batter
- Pour the batter into the two prepared ramekins
- Fill them at least 3 / 4 of the way up
- Place a piece of chocolate or berries on each and gentle push into batter
- Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position
- Bake the souffls for 15 minutes at 375f after fifteen minutes, the souffl will have risen up out of the ramekin
- Serve immediately in the ramekin
- As the souffl cools, it will drop and become more dense
- Dusted with sugar and garnish with berries