Chocolate Soufflé

Ingredients

• 3 tablespoons unsalted butter, melted, plus more for greasing
• 1/3 cup granulated sugar, plus more for coating ramekins
• 6 ounces bittersweet chocolate, chopped
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/4 cup whole milk
• 5 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 tablespoon powdered sugar, for dusting

Method

1. 1

   Preheat the oven to 375°F. Brush the inside of six 6-ounce ramekins with melted butter, then coat with granulated sugar, tapping out the excess. Place ramekins on a baking sheet.

2. 2

   Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.

   5:00 · Melt chocolate
3. 3

   In a small saucepan, whisk the flour into the milk until smooth, then cook over medium heat, whisking constantly, until thickened into a paste.

   3:00 · Thicken milk paste
4. 4

   Whisk the milk paste into the melted chocolate until smooth, then whisk in the egg yolks and vanilla extract until fully incorporated. Set aside to cool slightly.

5. 5

   In a clean bowl, beat the egg whites with cream of tartar and salt on medium speed until foamy, then increase speed to high and gradually add the 1/3 cup granulated sugar, beating until stiff, glossy peaks form.

   4:00 · Whip egg whites
6. 6

   Fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two additions until no streaks remain.

7. 7

   Divide the batter evenly among the prepared ramekins, filling each nearly to the rim. Run a thumb around the inside edge of each ramekin to help the soufflés rise evenly.

8. 8

   Bake until the soufflés have risen well above the rims and the tops are set but the centers still jiggle slightly, 13 to 15 minutes.

   13:00 · Bake soufflés
9. 9

   Dust the tops with powdered sugar and serve immediately, as soufflés begin to deflate within minutes of leaving the oven.