This is an easy recipe for any chef of all ages. My first peice of advice is to keep a constant eye on the egg whites when they are being beaten. If you go too long with them they can become too overly thick and you'll have to start all over. Make sure it is light and fluffy, but stnads firm when on the end of a whisk.
I hope you enjoy making and eating this as much as I have. :)
Serves | 2 |
· Ingreditants
· 3 Tbsp of unsalted butter.
· 2 Tbsp of brown sugar.
· 3oz semisweet chocolate chips.
· ½ tsp vanilla extract.
· 2 eggs, separated.
· 1 pinch sea salt.
· 1 pinch cream of tartar.
Directions
Preheat oven to 375°F. Grease two 8oz ramekins or one 16oz ramekin with a Tbsp of butter. Lightly powder ramekin with cocoa powder, and shake out any excess powder.
Using a double boiler, melt chocolate and remaining 2 Tbsp butter. Whisk together until smooth and shiny. Remove from heat and whisk in vanilla extract and egg yolks. In a large bowl beat together egg whites with fine salt, cream of tartar and the 2 Tbsps sugar. Whip on medium-high speed until stiff and peaks form.
Using a rubber spatula, gently fold the egg whites into the chocolate mixture until no white can be seen. Spoon evenly into ramekins, taking care to wipe away any mixture from the rim. Note: If making ahead, cover ramekins with plastic wrap and place in refrigerator for up to 24 hours.
Bake for 25 minutes or until soufflé has risen and is crusty on top but still jiggles slightly. Serve immediately.
Bon Appetit!
