Makes 6 individual soufflés, depending on the size of your ramekins
Course Dessert
Cuisine French
Keyword Culinary 2
Ingredients
½cupunsalted butter (114 grams )1 stick, softened, plus more for coating dish
4tbspgranulated sugar (50 grams )plus more for coating dish
8ouncesbittersweet chocolate (225 grams)60 to 65 percent cacao, finely chopped
6largeeggsseparated, at room temperature
Pinchfine sea salt
½teaspooncream of tartar
Instructions
Preheat oven to 400 degrees and arrange rack on middle bottom. Generously butter 6 ramekins.
Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
In a medium bowl, melt chocolate and butter in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then temper in egg yolks and salt.
Beat egg whites and cream of tartar until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dishes. Rub thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture
Transfer dish to baking sheet, place in the oven, and immediately reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé.