
Lina Georgieva
Chocolate Souffle
Lina Georgieva
“Because every family should have a go-to, feel-good, warm-rich-chocolate-gooey-center recipe for a decadent Chocolate Souffle!”
6 tbs unsalted butter
4 tbs unsweetened cocoa powder
6 oz semisweet or bittersweet chocolate
1 ts vanilla extract
4 egg yolks
4 egg whites
4 tbs sugar
2 pinches salt
Serves 4
Heat oven to 375° F. Use I tablespoon of the butter to grease two 16-ounce or for 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
In a clean bowl, beat the egg whites with the sugar, salt, until stiff (but not dry) peaks form. Gently fold the eggwhite mixture into the chocolate. Spoon into the ramekins. The recipe can be made to this point up to I day ahead. Cover with plastic wrap and refrigerate.
Bake until puffed and set, 40 minutes for a 16-ounce souffle, 20 minutes for two smaller ones. If baked directly from the refrigerator, add 5 to IO minutes.
Unmold to desert plates. Serve hot with a scoop of vanilla ice cream.