If you didn’t know the significance of July 7, now is the time to mark it in your calendar. The day is probably one of the most important of the entire year. Why? Well, it’s World Chocolate Day! In honor of the auspicious occasion, we made these decadent chocolate soufflés.
Ingredients:
• 4 oz semi-sweet chocolate, chopped
• 2 tablespoons of unsalted butter
• ½ teaspoon of vanilla extract
• 2 large egg yolks
• 2 large egg whites, room temperature
• ½ teaspoon cream of tartar/1 teaspoon of white vinegar
• 2 tablespoons of granulated sugar
• A pinch of salt
Instructions:
- Melt the chocolate over a double-broiler until completely melted, then remove from heat. Stir in 1 tablespoon of butter, vanilla, and salt. Set aside to cool.
- Preheat the oven to 400F and position a rack on the lowest rung.
- Brush three 4 ounce ramekins with the remaining butter. Sprinkle with 3 teaspoons of sugar to coat and tap out the excess.
- Beat the egg whites until frothy. Add the cream of tartar and continue beating until opaque. Slowly add in the rest of the sugar while the mixer is running. Beat until stiff and glossy, then set aside.
- Stir the egg yolks into the chocolate mixture until smooth. Stir in 1/3 of the meringue, and then gently fold in the remaining thirds, one at a time, using an under and over motion. Mix until you see no more white streaks, but not more.
- Spoon the batter into the prepared ramekins, filling all the way to the top. Use the flat edge of a knife to smooth the tops. Run your thumb along the rim to create a channel. Wipe the ramekins clean with a dish towel.
- Place the ramekins on a baking sheet and bake for about 10-12 minutes or until the soufflés have risen and the tops are lightly browned. The soufflés can be served in the ramekins or tipped out using a plate.
