Recipe by run for your life
From Food & Wine magazine. I haven't tried this yet, but wanted to save it. It sounds amazing!
Top Review by FloridaNative
These came out perfectly - all 6 of them! I used dark chocolate as well, and Hershey's Special Dark Chocolate cocoa. I was a bit concerned about them rising correctly, but they were quite beautiful, especially with the powdered sugar sprinkled on top! Thanks for posting - this is definitely one of those "special desserts" - made for Spring PAC 2012.
- 1 tablespoon unsalted butter, softened
- 1⁄3 cup sugar, plus some for coating the ramekins
- 4 ounces bittersweet chocolate, coarsely chopped
- 1⁄2 cup cold water
- 1⁄3 cup unsweetened cocoa powder
- 6 large egg whites, at room temp
- confectioners' sugar, for dusting
Directions See How It's Made
- Preheat oven to 350. Butter six 1-cup ramekins and coat with granulated sugar, tapping out the excess. Place ramekins on sturdy baking sheet.
- In a large bowl set over a pan of simmering water, melt the chocolate. Off the heat, whisk in the water and cocoa until smooth. In another bowl, using a handheld mixer, beat the egg whites at med-high speed until soft peaks form. Gradually beat in the 1/3 cup of granulated sugar and beat at high speed until the whites are firm and glossy. about one minute. Fold 1/4th of the beaten egg whites into the chocolate mixture, then fold in the rest until no streaks of white remain.
- Spoon the souffle mixture into the ramekins and smooth the tops. Run the tip of your thumb around the inside rim of each ramekin to clean off any spills and to help the souffles rise evenly.
- Bake in the center of the oven for 16 minutes, or until very puffy and set around the edges. Dust the tops with confectioners sugar and serve.