Souffle

Part 1 / 2: Prepping The Ramekins

Ingredients

• 21g Unsalted butter, softened
• 20g Granulated sugar

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Steps

1. Butter the insides of four 6-ounce ramekins using the 21g unsalted butter. Be generous and brush upward strokes to encourage the soufflé to rise. Add the 20g granulated sugar and tilt to coat evenly, then tip out any excess.

Part 2 / 2: Soufflé Base & Meringue

Ingredients

• 75g (⅓ cup) Unsalted butter, cut into pieces
• 156g Semi-sweet chocolate, coarsely chopped
• 4 Large egg yolks
• 1¼ tsp Pure vanilla extract
• Pinch of salt
• 4 Large egg whites
• ¼ tsp Cream of Tartar
• 50g (4 tbsp) Granulated sugar

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Steps

1. In a heatproof bowl, combine the 75g (⅓ cup) unsalted butter and the 156g semi-sweet chocolate. Melt over a double boiler or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly, then whisk in the 4 large egg yolks, 1¼ tsp pure vanilla extract, and pinch of salt until combined.
2. In a clean, grease-free bowl, using an electric mixer, beat the 4 large egg whites and ¼ tsp cream of tartar on medium-high speed until soft peaks form. Gradually add the 50g (4 tbsp) granulated sugar, about 1 tbsp at a time, and continue beating until stiff, glossy peaks form.
3. Gently fold about 1/4 of the meringue into the chocolate base to lighten it. Then, carefully fold in the remaining meringue until just combined and no large white streaks remain.
4. Divide the batter evenly among the prepared ramekins, smoothing the tops. Run your thumb around the inside rim of each ramekin to create a "moat." This helps the soufflés rise straight up.
5. Bake immediately on a baking sheet in a preheated 190°C (374°F) oven for 14-16 minutes, or until puffed and the tops are set. Serve immediately.