Midnight Chocolate Soufflé: A Symphony of Sensation

Allergens

Eggs, Milk

Ingredients

• 3. 60g unsalted butter, for greasing 4. 50g granulated sugar 5. 120g semi
• sweet chocolate, chopped 6. 6 large egg whites 7. 1/8 teaspoon cream of tartar 8. 1/2 cup powdered sugar 9. Pinch of salt 10. 3 tablespoons all
• purpose flour 11. 1 teaspoon pure vanilla extract 12. Fresh raspberries, for garnish

Instructions

1. Begin by preheating your oven to 375°F (190°C). Next, generously grease two 6 ounce ramekins with butter and dust them with granulated sugar. Place the ramekins on a baking sheet, set aside. In a double boiler or microwave, melt the chocolate until smooth. Set aside to cool slightly. In a separate bowl, combine egg whites and cream of tartar, then beat with an electric mixer until soft peaks form. Gradually add powdered sugar and a pinch of salt, continuing to beat until stiff peaks are achieved. In a separate mixing bowl, sift the flour to remove lumps. Combine melted chocolate, vanilla extract, and half of the egg whites into another bowl. Gently fold in the remaining egg whites, followed by the sifted flour. Mix gently until combined. Divide the batter evenly between the prepared ramekins. Bake for 15 20 minutes, or until the soufflés have risen and the tops are set but still slightly wobbly. Remove from oven and allow to cool for a minute before inverting onto dessert plates. Garnish with fresh raspberries and dust with powdered sugar.

Chef’s Insight

To ensure your soufflés rise properly, avoid over-mixing the egg whites. Gently fold them into the batter to preserve their airiness.

Notes

This dessert is best served warm and fresh from the oven.