Recipe type: Dessert
Total time: 
Serves: 8
  • ½ cup butter, plus more for greasing dishes
  • 8 oz good quality dark chocolate
  • 3 whole eggs plus 4 egg whites, ideally at room temperature
  • 1 cup sugar, divided
  • Pinch of salt
  • 1 tsp vanilla
  1. Grease 8 custard cups with some melted butter, stroking upwards with pastry brush to help soufflés rise high. Then coat with a thin layer of sugar. Set in freezer to cool.
  2. In a bowl set over a saucepan of hot water, melt chocolate with ½ cup butter. (Or melt carefully in the microwave, stirring regularly...or melt chocolate and butter over low-medium heat in a small saucepan...whatever your regular method for melting chocolate and butter :)). Remove from the heat.
  3. In separate bowl, beat 3 whole eggs with ½ cup sugar. Whisk slowly into chocolate and add vanilla.
  4. In another bowl, beat egg whites on high speed until soft peaks form. Add remaining ½ cup of sugar, 2 tbsp at a time, until stiff peaks form. Fold slowly and gently into chocolate mix with a spatula, making sure egg whites are fully incorporated..
  5. Spoon into custard cups or ramekins, filling them to close to the rim for maximum rising effect. Level them off and make sure rims are clean.
  6. Bake at 350 degrees for 25-27 min. DO NOT open oven while baking or the soufflés will fall!
Recipe by Hidden Ponies at https://hiddenponies.com/2012/11/first-on-the-first-dark-chocolate-souffles/