Rich in cocoa and bittersweet chocolate, these single serving desserts are one way to get your sweet fix without feeling weighed down. Take care to ship the eggs until they form stiff peaks but do not over-whip. The lightness and decadence of this delicate dessert is well worth the effort.
Makes 6 servings
- Butter, for greasing
- Granulated sugar, for coating dishes
- 4 ounces bittersweet chocolate, finely chopped
- 1/3 cup unsweetened Dutch-process cocoa powder
- ¾ cup granulated sugar, divided
- 1/3 cup boiling water
- 2½ teaspoons vanilla extract, divided
- 4 large egg yolks
- 2 tablespoons all-purpose flour
- 6 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ½ cup whipping cream
- 1 tablespoon packed brown sugar
Position oven rack in bottom third of oven. Preheat oven to 375ºF. Butter six 4-ounce soufflé dishes; coat evenly with granulated sugar. Cut six 6-inch-wide strips of foil. Fold each in thirds lengthwise to make 2-inch strips. Butter foil and wrap, butter sides in, around outsides of soufflé dishes so the foil extends about 2 inches above dish edges. Tie with kitchen string to secure.
In a large bowl, place chopped chocolate, cocoa powder and ½ cup granulated sugar. Whisk in boiling water until chocolate is melted. Remove from heat and add 2 teaspoons vanilla. Lightly whisk together the egg yolks. Gradually whisk some of the chocolate mixture into the egg yolks. Add remaining chocolate mixture and whisk until smooth. Whisk in flour. Set aside.
In a medium bowl, beat egg whites and cream of tartar with an electric mixer on medium to high until soft peaks form (tips curl). Gradually add ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently fold about one-third of egg white mixture into chocolate mixture. Add chocolate mixture to remaining beaten whites and fold the mixtures together. Spoon into prepared soufflé dishes. Bake for 20 to 22 minutes or until a knife inserted near the center comes out clean.
Meanwhile, in a chilled medium bowl beat together whipping cream, brown sugar and ½ teaspoon vanilla until soft peaks form. When soufflés are done, remove foil collars and serve immediately topped with whipped cream mixture.