This Chocolate Souffle is a favourite of mine … yum!
- 30 ml Heavy Cream
- !/2 cup 70% Cacao Dark Chocolate
- 1/2 Tbsp Butter
- 2 Large Eggs (separated into whites and yolks)
- A dash of Cream of Tartar
- 1/6 Cup Sugar
- Prepare 180ml ramekins by applying a layer of cold butter to the interior of the ramekins. Use fingers to apply an even thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.
- Preheat oven 180 degrees. Bring some water to a boil in a pot. Once the water boils, reduce the heat until the water just simmers. Place a small metal bowl over the pot to form a double boiler. Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat. Whisk egg yolks into the chocolate.
- In a medium bowl, whisk egg whites with the cream of tartar until the egg whites reach soft peaks (foam has reached the point where the egg whites stand up when the whisk is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage). Add the sugar to the egg whites and continue to beat until you reach stiff peaks.
- Adding the whites a little at a time, fold them into the chocolate mixture. Without over mixing, fold the remaining egg whites into the batter.
- Pour batter into the prepared ramekins. Fill them at least 3/4 of the way up. Place ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the souffles for 15 minutes. Serve immediately.