These are amazing in so many ways. They are almost like a souffle and almost like a very moist brownie. They are very easy and hit the spot every time. You can make them ahead and then put them in the oven to bake when it is time for dessert. They are great to entertain with or bring to a friends house. I made them for Christmas and EVERYONE loved them. I also like the serving size of them. Okay enough, here it is.
Makes 4 Souffles
- 4 oz semisweet chocolate
- 4 tbs unsalted butter,( 1/2 stick)
- 4 tbs sugar, divided
- 2 large eggs, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- ice cream or whip cream (I like whip cream)
- Preheat oven to 375 F. Place 4 6-to-8 oz oven proof ramekins on a baking sheet.
- Place chocolate and butter in a heat proof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted. 4-5 minutes. Remove from heat, when cooled, mix in 2 tbs sugar, then egg yolks, and then vanilla. Set aside.
- In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tbs sugar; beat until mixture is stiff and glossy. 4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.) 5. Bake until tops are puffed and cracked but insides are still soft.(A toothpick will come out gooey.) 20-25 minutes, or 25-30 minutes if puddings were previously refrigerated. Serve warm and top with you choice of ice cream or whip cream. You can thank me later!