Light Chocolate Soufflès
Makes 6 servings
  • 2 tablespoons unsalted butter, softened
  • ⅓ cup plus 4 tablespoons granulated sugar, divided
  • ⅓ cup firmly packed light brown sugar
  • ½ cup water
  • 1 teaspoon espresso powder
  • 3 ounces semisweet chocolate, chopped
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon kosher salt
  • 2 large egg yolks
  • 5 large egg whites
  • ¼ teaspoon cream of tartar
  • 4 cups hot water
  • Garnish: chopped semisweet chocolate, cocoa powder
  1. Preheat oven to 350°. Line the bottom of a 13x9-inch baking dish with a thin dish towel. Brush the inside of 6 (7-ounce) ramekins with softened butter. Sprinkle each with 1 teaspoon granulated sugar. Place ramekins in baking dish.
  2. In a small saucepan, combine › cup granulated sugar, brown sugar, ½ cup water, and espresso powder. Bring to a boil over medium heat. Remove from heat. Add chocolate, stirring until chocolate is melted. In a large bowl, whisk together cocoa powder, flour, and salt. Add hot chocolate mixture, whisking until smooth. Whisk in egg yolks.
  3. In a medium bowl, beat egg whites and cream of tartar with a mixer at medium speed until foamy. Gradually add remaining 2 tablespoons sugar, beating at high speed just until stiff peaks form. Stir one-fourth of egg whites into chocolate mixture. Fold remaining egg whites into chocolate mixture. Gently ladle chocolate mixture into prepared ramekins. Add about 4 cups hot water to baking dish to a depth of about ½ inch.
  4. Bake until puffed and set, about 20 minutes. Garnish with chopped chocolate and cocoa powder, if desired. Serve immediately.
A towel in the dish keeps the ramekins from moving in the dish.
Recipe by Louisiana Cookin at