Who says you can’t give into your temptations? During the holiday season, when cookies, cakes, and confections of every sort are everywhere, there’s no need to worry about what to serve for a daintier (but still completely decadent) dessert: chocolate soufflé. These little cups are elegant, flavorful, and won’t wreck your diet. Wins all around!
- 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
- 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.
- 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.
- 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.
- Bake until puffed and set, about 20 minutes. Garnish with chopped chocolate and cocoa powder, if desired. Serve immediately.
Find more beautiful desserts in our newest issue of Louisiana Cookin’.