Book page Posted by kitt at 15:53 on 9 April 2016
- About 1 tablespoon butter for dish
- ⅓ cup sugar, plus some for dish
- 3 eggs, separated
- 2 ounces good quality bittersweet chocolate, melted
- Pinch salt
- ¼ teaspoon cream of tartar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Nutritional analysis per serving (2 servings)424 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 48 grams sugars; 10 grams protein; 294 milligrams cholesterol; 256 milligrams sodium
- Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
- Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
- Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
- Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.