Chocolate Soufflé for One

Course Dessert

Cuisine American

Keyword chocolate dessert, dessert for one, ramekin dessert, single serving souffle

Prep Time 15

Cook Time 12

Total Time 27

Servings 1 serving

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

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

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.