1/3 C sugar plus extra to sprinkle in the soufflé dish
5 oz. bittersweet chocolate, chopped
3 large egg yolks
6 large egg whites
pinch salt
butter for the soufflé dish
Butter the soufflé dish and sprinkle with the extra sugar, set aside. Heat the oven to 375. Melt the chocolate over hot, not boiling water (i.e. in a double boiler), once the chocolate has melted remove from the double boiler and allow to cool slightly. In a large clean bowl whip the egg whites until frothy with a pinch of salt, increase the beater to high and beat the sugar in slowly in a thin steady stream, continue to beat the whites until they are stiff but not dry. Set aside. Whisk the yolks into the melted chocolate. Spoon some of the whites into the chocolate mixture and fold to loosen the chocolate mixture, then spoon the chocolate mixture into the whites and fold to combine. Gently spoon the mixture into the prepared soufflé dish, smooth the top. Place in the preheated oven for about 25-35 minutes until the soufflé is puffed, and still jiggly in the middle. Do not peek at the soufflé until it’s been in the oven for about 20 minutes. Opening and closing the oven door while it’s rising may make it fall.
Serve the soufflé immediately. I like to serve it with sweetened whipped cream and chocolate sauce (ganache!). Serves 4-6.
Ganache
1 C cream
1 pound semi sweet chocolate, chopped
Place the cream in a medium pot and place over a high heat. Once the cream is just beginning to scald, turn off the heat, and add the chocolate. Let the chocolate sit in the hot cream for about 30 seconds and then begin to whisk the mixture until it’s smooth and glossy. Makes about 3 1/2 cups.
