Chocolate Soufflé for One
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A light, puffed chocolate souffle baked in a single ramekin and served right from the oven.
Ingredients
- 2½ tablespoons butter plus extra for greasing ramekin
- 2½ ounces semisweet chocolate bar chopped
- 1 large egg separated and at room temperature
- 1 additional large egg white at room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon cream of tartar
- 2 tablespoons granulated sugar plus about 1 teaspoon extra to coat ramekin
Equipment
- hand mixer
- mixing bowl
- double boiler
Directions
- Heat the oven to 375°F. Melt 2½ tablespoons of butter with the chocolate, either over a pan of simmering water or in the microwave in 20-second bursts. Let it cool for 5 minutes.
- Stir the vanilla into the egg yolk, then whisk it into the slightly cooled chocolate.
- With a mixer, beat both egg whites with the cream of tartar until soft peaks form. Slowly add the 2 tablespoons of sugar and beat until stiff and glossy.
- Gently fold the egg whites into the chocolate. Butter a 10-ounce ramekin and coat the inside with the extra teaspoon of sugar.
- Spoon the batter into the ramekin, smooth the top, and run a knife around the inside edge. Set it on a baking sheet and bake for 10 to 12 minutes, until puffed with set edges and a slightly soft center. Serve right away.
Nutrition
Serving: 244g | Calories: 812kcal | Carbohydrates: 71g | Protein: 17g | Fat: 57g | Saturated Fat: 33g | Trans Fat: 1.2g | Cholesterol: 327mg | Sodium: 406mg | Potassium: 515mg | Fiber: 4.2g | Sugar: 64g | Vitamin A: 1251IU | Vitamin C: 0mg | Calcium: 72mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); large egg white counted as raw egg white (one large white 33 g). Brands and portions vary, so use it only as an approximation.