|
Return to
Recipe Index
4 tablespoons butter
1/3 cup + 4 tablespoons sugar
2 - 2.8-ounce bars good quality dark chocolate
(i.e.: Apamate
73.5% Dark Chocolate Bars), chopped into small pieces
3 eggs, separated
2 teaspoons vanilla extract
3 egg whites
1/2 teaspoon salt
whipped cream, for serving
Preheat oven to 375F. Using 1
tablespoon butter for each of 4
3/4-cup ramekins, grease ramekins thoroughly; sprinkle 1
tablespoon sugar into each ramekin, and spread around bottom
and edges of ramekin. Set onto a baking sheet, and set aside.
In a small microwaveable bowl,
melt chocolate; whisk in the 3
egg yolks and vanilla.
In a large bowl, beat all 6 egg
whites with salt, using an electric
mixer, until soft peaks appear. Add 1/3 cup sugar in small
increments, continuing to beat at high speed until egg whites
can support stiff peaks. Stir some of the egg white mixture into
the chocolate to lighten it, and then add the chocolate mixture
into the large bowl of beaten whites, folding until well
combined.
Divide batter among the
ramekins. Bake for 20 minutes -- do not
open oven to check on them! If soufflés are still a bit wobbly,
cook for 5 more minutes. Serve immediately, with whipped
cream.
Makes 4 soufflés.
Recipe credit: Mary Bilyeu
Return to Recipe Index
|
