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“Soufflés are easier to make than anyone thinks and you can do everything—except bake them—up to three days in advance. These chocolate soufflés are impossibly light, but wildly flavorful. The batter contains a small amount of rice flour, which is more delicate than wheat flour and won't dull the chocolate flavor. Guests should be ready so that you can serve the soufflés directly from the oven.”
2 tablespoons unsalted butter, divided
3 tablespoons granulated sugar plus ⅓ cup, divided
1 tablespoon rice flour
⅛ teaspoon salt
½ cup reduced-fat milk plus 1 tablespoon, divided
6 ounces dark chocolate (70% cacao), coarsely chopped
3 large egg yolks, at room temperature
4 large egg whites, at room temperature
¼ teaspoon cream of tartar
Heavy cream (optional)
1Position a rack in lower third of oven; preheat to 375°F.
2Melt 1 tablespoon butter. Lightly brush the insides and rims of eight 4- or 5-ounce ramekins with the butter. Use 3 tablespoons sugar to coat the insides and rims of all the ramekins (see Tip).
3Combine flour and salt in a small saucepan and gradually whisk in ½ cup milk. Bring to a simmer over medium heat, whisking constantly, and simmer for 1 minute. Remove from heat and add the remaining 1 tablespoon butter and chocolate. Stir until the chocolate is completely melted. Scrape the mixture into a large bowl and whisk in egg yolks and the remaining 1 tablespoon milk.
4Beat egg whites and cream of tartar in a stand mixer on medium-high speed (or with a hand-held mixer on high speed) until soft peaks form. Gradually add the remaining ⅓ cup sugar and beat until the mixture holds stiff, shiny peaks.
5Whisk one-fourth of the egg whites into the chocolate mixture. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Divide the batter evenly among the ramekins.
6Without wiping the sugar from the rims, run the tip of a toothpick between the batter and sides of each ramekin to encourage the soufflés to rise high and straight. Set the ramekins on a rimmed baking sheet.
7Bake until a toothpick inserted into the center is moist and a bit gooey but not runny, 15 to 20 minutes. Soufflés will rise and may crack on top before they are done. Serve drizzled with cream, if desired.
Tip: To efficiently prepare ramekins, lightly coat with melted butter and add 3 tablespoons granulated sugar to one ramekin. Holding it over a second ramekin, tilt and rotate it until the bottom, sides and rim are coated with sugar. Spill excess sugar into the second ramekin, hold it over a third ramekin and repeat, pouring the excess sugar into each successive ramekin until all are coated. Discard any excess sugar.
To make ahead: Prepare Steps 2 to 5. Refrigerate for up to 3 days before continuing with Step 6.