How To Make a Chocolate Souffle

You Will Need

- Cooking spray
- 3 tbsp. granulated sugar, divided
- 2 1/2 oz. semisweet or bittersweet chocolate
- Large egg, separated
- 1 tbsp. heavy cream
- 1 tsp. all-purpose flour
- 1/8 tsp. ground cinnamon
- 2 large egg whites
- 1/8 tsp. salt
- Confectioners' sugar for dusting
- 2 10 oz. ramekins
- Baking sheet
- A hand mixer

Step 1: Preheat the oven

Preheat your oven to 375 degrees with the rack positioned in the center.

Step 2: Spray ramekins

Spray the ramekins with cooking spray and dust them each with 1 1/2 teaspoons of granulated sugar. Then place them on a rimmed baking sheet and set aside.

Tip: Dusting the ramekins with sugar will give the souffles a surface to adhere to while they rise.

Step 3: Microwave chocolate

Put the chocolate in the microwave-safe bowl. Set the microwave to medium and cook the chocolate, stirring every 20 minutes until it is melted.

Step 4: Whisk ingredients

Whisk the cream and egg yolk together in a mixing bowl. Gradually whisk in the chocolate until smooth. Then whisk in the cinnamon and flour.

Step 5: Mix egg whites

Use the hand mixer to beat the egg whites and salt in the other mixing bowl. Mix on high speed until soft peaks form, and then add the remaining sugar in four additions, until a stiff peak forms.

Step 6: Fold in egg

Fold half the beaten egg whites into the chocolate, using a spatula. Then fold in the remaining egg whites.

Step 7: Pour batter

Pour the batter into each ramekin, filling them to just below the rims. Place them in the oven for 18 to 22 minutes, until set.

Step 8: Dust with sugar
Remove the ramekins from the oven, quickly dust with confectioners' sugar, and serve.

Fact: Brown eggs are more expensive than white eggs because the breed of hens that lay them is larger and requires more food.