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¼ cup sugar
3 eggs, separated
2 oz good quality bittersweet chocolate (melted)
pinch of salt
¼ tsp cream of tartar
Chocolate
Souffle´
1. Preheat oven to 375°F. Prepare a soufé dish by coating it with melted butter or cooking spray. Sprinkle
a thin layer of sugar over the dish, turn it upside down, and lightly tap to remove any excess sugar.
2. Using the Stand Mixer, beat egg yolks with all but 1 tablespoon sugar until very light and very thick
(note: the mixture will fall in a ribbon from Beaters when ready). Mix in the melted chocolate until well
incorporated. Wash the Beaters well.
3. In a separate bowl, beat egg whites with salt and cream of tartar until egg whites form soft peaks.
Continue to beat, gradually adding the remaining tablespoon of sugar, until the peaks are very stiff and
glossy. Thoroughly stir a heaping spoonful of whites into the chocolate egg yolk mixture to lighten it.
Using a rubber spatula, fold in remaining whites. Transfer mixture to prepared soufé dish. Cover and
refrigerate until you are ready to bake.
4. Bake until center is nearly set (25 to 35 minutes for a single large soufé). Serve immediately.
5. NOTE: Do not open the oven during baking or the soufé will fall.
Ingredients:
Directions:
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