Name: Chocolate Soufflé
Ingredients: Butter, at room temperature (about 3 tablespoons should do it); 1/4 cup sugar, plus more for baking dish; 1 cup semisweet chocolate chips; 1 teaspoon pure vanilla extract; pinch of salt; 3 large egg yolks, plus 4 large egg whites; 1/4 teaspoon cream of tartar

Description

Here is a delicious, decadent, chocolate dessert that is a definite crowd pleaser.

Ingredients

Scale

Butter, at room temperature (about 3 tablespoons should do it)
1/4 cup sugar, plus more for baking dish
1 cup semisweet chocolate chips
1 teaspoon pure vanilla extract
pinch of salt
3 large egg yolks, plus 4 large egg whites
1/4 teaspoon cream of tartar

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Instructions

Preheat oven to 350° F.
Lightly butter a 1 1/2 quart, tall-sided baking dish with 1 tablespoon of the butter. Coat with sugar, tapping out the extra. Set the dish on a cookie sheet with a rim.
In a large, heat-proof bowl set over a pot of simmering water (or use a double boiler, but I like the bowl and pot method. I have seen the Pioneer Woman do that and it works like a charm), combine chocolate, vanilla, pinch of salt, 2 tablespoons melted butter, and 1/4 cup of water. Stir until chocolate is melted and smooth–about 10 minutes. Remove from heat and let cool to room temperature, roughly 20 minutes.
Stir egg yolks into cooled chocolate mixture until well combined. (Be sure it has cooled because you don’t want to scramble your yolks. Gross.) Set this soufflé base aside;In a large bowl, use an electric mixer to beat egg whites and cream of tartar on medium-high until soft peaks form–about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes–DO NOT OVERBEAT.
Fold half of your egg whites into the chocolate base using a rubber spatula. Gently cut down through the center and lift up some base from the bottom of the bowl, turning the bowl as you continue to fold. Repeat with the other half of the egg whites until just combined.
Transfer mixture to your baking dish, keeping the rim of your dish clean; smooth top of mixture. Bake soufflé until puffed and set 30-35 minutes. Do not open oven during the first 25 minutes.
Dust the finished soufflé with powdered sugar, if desired, and serve right away because it will begin to lose it’s “puff” and collapse as it cools. But it still tastes amazing.