Individual Chocolate Souffles
- 3 ounces bittersweet chocolate, chopped fine
- 1/2 cup unsweetened Dutch Process cocoa powder
- 3/4 cup plus 1/4 cup sugar
- 1/2 cup boiling water
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 8 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 6 (1/2-ounce) pieces dark chocolate
- 2 to 3 teaspoons powdered sugar
- Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly.
- In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.
- Whisk in boiling water.
- When chocolate is completely melted, whisk in egg yolks and vanilla.
- Then stir in the flour.
- Set aside.
- Combine egg whites with cream of tartar in a medium mixing bowl.
- Beat on medium speed until soft peaks form.
- Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
- Fold about 1/3 of the chocolate mixture into the egg whites.
- Fold in the remaining chocolate mixture in 2 additions.
- Divide batter into prepared ramekins.
- Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.
- Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like.
- Sprinkle with powdered sugar.
- Dig in immediately!
bittersweet chocolate, dutch, sugar, boiling water, egg yolks, vanilla, allpurpose, egg whites, cream of tartar, chocolate, powdered sugar
Taken from www.foodnetwork.com/recipes/individual-chocolate-souffles-recipe.html (may not work)