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Recipe Summary

prep:
10 mins
bake:
17 mins
total:
27 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Butter and sugar six
    6 oz ramekins. Fill a small pot with 1 inch
    of water and bring to a simmer. In a metal
    bowl large enough to rest on the pot,
    combine chocolate and heavy cream. Stir until melted. Remove from heat and
    whisk in egg yolks one at a time, being
    careful not to scramble. Stir in vanilla.

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  • In a large bowl (or a stand mixer fitted
    with whisk attachment) whisk egg whites
    on high until soft peaks form. While
    whisking, add sugar and salt; whisk on
    high until stiff peaks form.

  • Gently fold chocolate mixture into
    whipped egg whites until no streaks
    remain. (Do not over-mix or the soufflés
    won't rise to the maximum level.)
    Carefully spoon mixture evenly among
    ramekins. Bake at 375 degrees for 17 minutes,
    or until puffed and a cake tester inserted
    in the middle comes out clean. Dust
    with confectioners' sugar, if desired,
    and serve immediately.

Nutrition Facts

265 calories; fat 20g; cholesterol 119mg; saturated fat 10g; carbohydrates 23g; insoluble fiber 2g; protein 8g; sodium 37mg.
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