These chocolate soufflés are a light and delicious fancy treat, perfect for Valentine’s Day or any special occasion. The recipe is from a French cookbook by Clements and Wolf-Cohen.
1. Generously butter six 1/3 cup ramekins. Sprinkle each with a little superfine sugar and tap out any excess. Place ramekins on a baking sheet.
2. In a heaven saucepan over very low heat, melt chocolate and butter, stirring until smooth. Remove from the heat and cool slightly, then beat in the egg yolks. Set aside, stirring occasionally.
3. Preheat the oven to 425°F. In a clean grease free bowl, whisk the egg whites slowly until frothy. Add the cream of tarter, increase the speed and whisk until they form soft peaks. Gradually sprinkle over the sugar, 1 Tbsp at a time, whisking until the whites are stiff and glossy.
4. Stir a third of the whites into the cooled chocolate mixture to lighten it, then pour the chocolate mixture over the remaining whites. Using a rubber spatula or large metal spoon, gently fold the sauce into the whites, cutting down to the bottom, then along the sides and up to the top in a semicircular motion until they are just combined (Don’t worry about a few white streaks). Spoon into the prepared dishes.
5. Bake the soufflés for 10-12 minutes until risen and set, but still slightly wobbly in the center. Dust with confectioner’s sugar and serve immediately.
