Chocolate Souffles

Ingredients

Us (Imperial)
Aus (Metric)

3 tablespoons (about) unsalted butter, melted, cooled

1/3 cup sugar, plus more for coating dishes

6 large egg whites

4 ounces high-quality dark chocolate (62 to 70% cacao)

1/2 cup cold water

1/3 cup unsweetened cocoa powder

45g unsalted butter (about), melted, cooled

1/3 cup sugar, plus more for coating dishes

6 large egg whites

125g high-quality dark chocolate (62 to 70% cacao)

1/2 cup cold water

1/3 cup unsweetened cocoa powder

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The soufflés can be assembled up to 1 day ahead, covered and refrigerated. Bake a couple of minutes longer.

Make-Ahead:

The soufflés can be assembled up to 1 day ahead, covered and refrigerated. Bake a couple of minutes longer.

To prepare the ramekins:

Preheat the oven to 350°F.

Coat the interiors of six 7.75-ounce soufflé dishes completely with some of the butter. Refrigerate until the butter is cold and set, about 2 minutes.

Brush a second coating of butter over the interiors of the dishes with your brush strokes going from the bottom of the soufflé dish to the top. Coat the interiors completely with sugar and dust off excess. Place the dishes on a baking sheet

To make the soufflés:

Using an electric mixer, beat the egg whites in a large bowl until they are foamy. Gradually beat in 1/3 cup of sugar. Continue beating until the egg whites are shiny and form medium-soft peaks when the beaters are lifted.

Meanwhile, stir the chopped chocolate in a large bowl set over a saucepan of simmering water until melted and smooth. Remove from the heat. Add the water and cocoa powder and mix until smooth. Fold a fourth of the egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture (the mixture will resemble chocolate mousse).

Divide the soufflé batter equally among the prepared soufflé dishes. Using a large knife, level the filling flush to the top of the dishes. Using a clean cloth, wipe the very top edges of the dishes.

Bake the soufflés on the baking sheet until they puff but are still moist in the center, about 12 minutes. Serve immediately.

To prepare the ramekins:

Preheat the oven to 180°C.

Coat the interiors of six 1 cup capacity soufflé dishes completely with some of the butter. Refrigerate until the butter is cold and set, about 2 minutes.

To make the soufflés:

Meanwhile, stir the chopped chocolate in a large bowl set over a saucepan of simmering water until melted and smooth. Remove from the heat. Add the water and cocoa powder and mix until smooth. Fold 1/4 of the egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture (the mixture will resemble chocolate mousse).