This recipe works best with Valrhona, Callebaut, or Lindt chocolate. The rich, slightly dense soufflés are made even more decadent when topped with the creamy caramel.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
Step 2
Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.
Step 3
In another large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
Step 4
Divide soufflé mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of soufflés to aid rising. Soufflés may be made up to this point 1 day ahead and chilled, loosely wrapped in plastic wrap.
Step 5
Preheat oven to 375°F.
Step 6
Bake soufflés on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
Step 7
Top soufflés with sauce and serve immediately.
