- 1/3 cup sugar (granulated)
- 2 tablespoons sugar (granulated, for sprinkling)
- 5 ounces chocolate (bittersweet, chopped finely)
- 3 large egg yolks (room temperature)
- 6 large egg whites (room temperature)
- 1/16 teaspoon salt
- 2 tablespoons butter
- Garnish: powdered sugar or cocoa
Steps to Make ItPreheat oven to 375 F. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
Melt chocolate pieces in a metal bowl over barely simmering water, continuously stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
In a separate bowl, beat egg whites with salt on medium-high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly and even colored, without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 to 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.