Chocolate Soufflé

Ingredients

Soufflé Batter

• 4 tablespoons (56g) unsalted butter, cut into pieces
• 4 ounces (113g) semi-sweet chocolate, chopped
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 2 tablespoons (38g) granulated sugar

Prepping the Ramekins

• 1 tablespoon (14g) unsalted butter
• 4 teaspoons (16g) granulated sugar

Instructions

1. Make the Batter:

   • Melt 4 tablespoons of butter and chopped chocolate together in a microwave or double boiler. Let cool for 3-5 minutes.
   • Whisk egg yolks, vanilla, and salt into the chocolate mixture.
   • In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form.
   • Gently fold the egg whites into the chocolate mixture in three parts.

2. Chill the Batter:

   • Refrigerate the batter for 5-10 minutes while you preheat the oven and prepare the ramekins.

3. Preheat and Prep:

   • Preheat oven to 400°F (204°C). Brush four 6-ounce ramekins with softened butter and coat with sugar. Place on a baking sheet.

4. Fill the Ramekins:

   • Spoon the batter evenly into the ramekins. Smooth the surface and create a small gap around the top edge.

5. Bake:

   • Place the ramekins in the oven, reduce temperature to 375°F (191°C), and bake for 13-14 minutes until edges are set and center slightly jiggles.

6. Serve:

   • Serve immediately. Soufflés will start to fall within minutes but remain delicious. Store leftovers in the fridge for up to 3 days.