Chocolate Soufflé

By Chef Geoffrey Zakarian

Serves 4


2 sticks butter, plus extra for the ramekins

1 1/3 cups granulated sugar, plus extra for the ramekins

12 eggs, whites and yolks separated

1/3 teaspoon cream of tartar

3 2/3 cups semi-sweet chocolate

Powdered sugar, for dusting


Preheat the oven to 375 degrees.

Using a pastry brush, butter 4 ramekins then pour about 1 tablespoon of sugar into each. Turn them to allow all the sugar to adhere to the butter then pour out the excess. Place the ramekins on a sheet pan and refrigerate until ready to use.

Using a stand mixer, whisk the egg whites on low speed then slowly add in the 1 1/3 cups of sugar and the cream of tartar. Continue to whisk until medium peaks form.

In a double boiler, melt the 2 sticks of butter with the chocolate, stirring continuously until smooth, about 7 minutes. Remove the chocolate mixture from the double boiler and add in the yolks, one at a time, stirring until smooth. Gently fold in the egg white mixture, a little at a time, until fully incorporated.

Add the batter to the prepared ramekins, filling them to the top.

Bake for about 15 minutes. Dust with powdered sugar and serve.