Chocolate Souffle

3 T. butter
2 T. unsweetened cocoa
3 oz. semisweet chocolate
1/2 tsp. pure vanilla extract
2 egg yolks
2 egg whites
2 T. sugar
Pinch salt
Pinch cream of tartar

Heat oven to 375° F. Use 1 T. of the butter to grease a 16-ounce ramekin. Coat the ramekin with the cocoa. Tap out the excess.

In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekin. Bake until puffed and set, about 40 minutes. Serve immediately.

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