Chocolate Souffles with Creamy Caramel Sauce

Adapted from Gourmet, December 2008

Makes 6 servings


  •     1/4 cup sugar plus additional for coating ramekins
  •     8 ounces fine-quality bittersweet chocolate (not unsweetened)
  •     3/4 stick (6 tablespoons) unsalted butter
  •     2 tablespoons heavy cream
  •     4 large egg yolks
  •     7 large egg whites
  •     1/4 teaspoon cream of tartar
  •     Creamy caramel sauce (click on creamy caramel sauce for the recipe)


Step 1: Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.

Step 2: Finely chop chocolate.

Step 3: In a small saucepan melt butter over low heat. Add cream and bring just to a boil.

Step 4: Remove pan from heat and add chocolate, stirring until smooth.

Step 5: Transfer mixture to a large bowl.

Step 6: Stir in egg yolks.

Step 7: In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined.

Step 8: Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.


Step 9: Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.

Step 10: Preheat oven to 375°F. Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.

Step 11: Top soufflés with sauce and serve immediately.


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