Makes 6 individual souffles Difficulty
3 ounces unsalted butter, cut into pieces Sugar 6 ounces semi or bittersweet chocolate, finely chopped 1/4 teaspoon salt 3 large eggs, separated, at room temperature 3/4 cup powdered sugar
Lightly butter 6 ramekins and dust with granulated sugar. Tap ramekins upside down to discard excess sugar; set aside.
Melt chocolate and butter in top of a double boiler over a pan of simmering water. Remove from heat. Stir in salt and whisk in egg yolks one at a time. Add 1/3 of the powdered sugar and whisk until mixture is smooth.
In a separate bowl, beat egg whites with an electric mixer on medium-high speed until they are beginning to hold soft peaks. Increase speed to high and add remaining powdered sugar. Beat until glossy and stiff peaks form. Add about 1/4 of the egg whites to chocolate mixture, whisking until blended. Add remaining egg whites, folding just until blended. Pour mixture into ramekins. The batter should almost come to tops of ramekins.
Place ramekins in refrigerator for 30 minutes. Remove ramekins and cover each with plastic wrap. Place back in refrigerator for up to 24 hours. If you want to keep them for longer than 24 hours, freeze them.
To bake: Preheat oven to 400 degrees F. Remove plastic wrap and place ramekins on a baking sheet. Bake for 18 minutes. The souffles with rise and may sink slightly in the middle. Remove from oven and top with fresh berries or whipping cream. The souffles may be a little moist in the center, this is not under-done.
To bake after freezing: Preheat oven to 400 degrees F. Remove from freezer and let sit for 20 minutes. Follow the same baking instructions as above.
This incredible decadent dessert is naturally gluten-free!
These souffles will keep perfectly in the refrigerator for several days before baking, or in the freezer. This is a wonderful recipe to make ahead and freeze for unexpected guests or as a fantastic surprise treat!