Chocolate Soufflé

Ingredients 

1/4 cup butter

4 oz chocolate

3 eggs

2 tbsp sugar

Pinch of sea salt

1/4 tsp cream of tartar

Powdered sugar/ Chocolate sauce/ Strawberries/ raspberries for serving 

Method

Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 deg F. 

Generously butter 4 ramekins. Coat bottom and sides thoroughly with sugar, tapping out excess. Make sure there is sugar covering all the butter on the sides of the dish.

In a medium bowl, melt chocolate and butter in the microwave. Let cool till warm, then whisk in egg yolks and salt.

Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. 

Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks.

Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions.

Transfer batter to prepared ramkins. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.

Transfer ramkins to baking sheet in the oven, and reduce oven temperature to 375 degrees.

Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 12 mins (Do not open oven door during first 8 minutes.)

Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Notes

1) These can be prepared in advance and refrigerated

2) Place them on the kitchen counter for 15 mins to bring to room temperature before popping into the oven.

3) Cream of Tartar can be substituted by white vinegar or lemon juice in 1:1 proportion.