- ½ cup/114 grams salted butter (1 stick), softened, plus more for coating dish
- 4 tablespoons/50 grams granulated sugar, plus more for coating ramekins
- 8 ounces/225 grams bittersweet chocolate (60 to 65 percent cacao), finely chopped, I like using Valrhona or Guittard
- 6 eggs, separated, at room temperature
- Pinch fine sea salt
- ½ teaspoon cream of tartar
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish (or 6 ramekins). Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be 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 and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dishes. 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 dishes 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. For Ramekins, this is about 9-12 minutes, and if you make it in one large soufflé dish, about 25 to 35 minutes. (Do not open oven door- check with oven light.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
** for an easy Creme Anglaise to pour over the soufflés… melt some vanilla ice cream! Pour over soufflés while serving
Recipe modified and adapted from my favorite NYT recipe. Enjoy!