CHOCOLATE SOUFFLÉ
4 servings
Unlike most chocolate soufflés, this is made without milk or starch. It is light yet moist, with an exceptional chocolate taste.
Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 7-inch or 1 ½-quart soufflé mold, above.
Combine in a medium heatproof bowl:
- 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped
- 6 tablespoons (¾ stick) unsalted butter
- 2 tablespoons rum, coffee, or water
Set the bowl in a skillet of hot but not simmering water and stir until the mixture is smooth. Let cool for 10 minutes, then whisk in:
- 3 large egg yolks (whites reserved)
Beat in a large bowl on medium speed until soft peaks form:
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
Increase the speed to high and gradually beat in:
- ¼ cup sugar
Beat until the peaks are stiff but not dry. Using a large silicone spatula, stir one-third of the egg whites into the chocolate mixture, then fold in the remaining whites. Pour the batter into the prepared soufflé mold and smooth the top. (The soufflé can be set aside at room temperature, covered with an inverted bowl, for up to 1 hour; or cover with plastic wrap and refrigerate for up to 24 hours before baking.)
Bake until the soufflé is risen and set, 25 to 30 minutes. Serve at once with:
- Fresh Berry Coulis made with raspberries