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.