Ingredients Jump to Instructions ↓

  1. 3 ounces bittersweet chocolate

  2. 3 tablespoons unsalted butter

  3. 1 ? tablespoons sugar

  4. 2 eggs, separated

  5. 1 teaspoon vanilla extract

  6. 4 tablespoons sour cream, optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Lightly butter 4 1-cup ovenproof bowls or aluminum cupcake molds, using about ? teaspoon butter in all, and place them on a cookie sheet.

  2. Heat about 2 cups of water in a small saucepan. Place the chocolate, butter, and 1 tablespoon of the sugar in an ovenproof bowl; place the bowl over the hot water until the chocolate and butter are melted.

  3. Beat the egg whites until hold a soft peak, then add the remaining ? tablespoon of sugar and beat for another 5 seconds—the whites should not be too stiff or dry.

  4. Stir the egg yolks and vanilla into the melted chocolate mixture. Using a rubber spatula, mix in the beaten egg whites.

  5. Divide the batter among the prepared cups and bake them for 10 to 12 minutes; the soufflÈs should still be soft in the center. Let them rest for about 10 minutes, then unmold them onto four individual dessert plates. Garnish each soufflÈ with a tablespoon of sour cream, if desired.


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