Empire Chocolate Souffle Recipe

Preparation Instructions

1. 1

   Prepare the Chocolate

   Preheat the oven to 375°F (190°C). In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler, stirring until smooth. Remove from heat and let cool slightly.

2. 2

   Prepare the Egg Mixture

   In a separate bowl, whisk the egg yolks with 50g of granulated sugar and the vanilla extract until pale and thick. Slowly fold in the melted chocolate mixture.

3. 3

   Whip the Egg Whites

   In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining granulated sugar, continuing to whip until stiff peaks form.

4. 4

   Combine Mixtures

   Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.

5. 5

   Prepare Ramekins

   Butter the inside of individual ramekins and dust with flour. Pour the soufflé mixture into the ramekins, filling them about 3/4 full.

6. 6

   Bake

   Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and are set on the edges but still soft in the center.

7. 7

   Serve

   Dust with powdered sugar before serving. Accompany with Chantilly cream on the side.