Chocolate Souffles
- 2 tablespoons unsalted butter, softened
- ⅓ cup plus 4 tablespoons granulated sugar, divided
- ⅓ cup firmly packed light brown sugar
- ½ cup water
- 3 ounces semisweet chocolate*, chopped
- ½ cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- ⅛ teaspoon kosher salt
- 1 teaspoon orange zest, plus more for garnish
- 2 large egg yolks
- 5 large egg whites
- ¼ teaspoon cream of tartar
- Garnish: confectioners’ sugar, orange zest
- Preheat oven to 350°. Line the bottom of a 13x9-inch baking pan with a thin dish towel. Brush the inside of 6 (7-ounce) ramekins with softened butter. Sprinkle each with 1 teaspoon granulated sugar. Place ramekins in prepared pan.
- In a small saucepan, combine ⅓ cup granulated sugar, brown sugar, and ½ cup water. Bring to a boil over medium heat. Remove from heat. Add chocolate, stirring until chocolate is completely melted.
- In a large bowl, whisk together cocoa powder, flour, and salt. Add hot chocolate mixture, whisking until smooth. Whisk in orange zest and egg yolks.
- In a medium bowl, beat egg whites and cream of tartar with a mixer at medium speed until foamy. Gradually add remaining 2 tablespoons sugar, beating at high speed just until stiff peaks form. Stir one-fourth of egg whites into chocolate mixture. Fold remaining egg whites into chocolate mixture.
- Gently ladle chocolate mixture into prepared ramekins. Add hot water to baking dish to a depth of approximately ½ inch.
- Bake until puffed and set, about 25 minutes. Garnish with confectioners’ sugar and orange zest. Serve immediately.
- *We used Ghirardelli Semi-Sweet Chocolate Chips
Recipe by Victoria at https://victoriamag.com/chocolate-souffles/
3.5.3251