70% Valrhona Chocolate 7 ounces
Un-Salted Butter ¾ ounce
Egg Yolk 1 each
Egg Whites 6 each
Sugar 6 Tablespoons
Few Drops of Lemon Juice
Additional Butter and Salt for Ramekins
Powder Sugar for Garnish
1. Pre-heat your oven to 390 degrees.
2. Brush the sides of the ramekins with butter, all the way up to the top, and dust the inside completely with sugar, and tap the excess out, leaving a thin layer of sugar sticking to the ramekin. Refrigerate until needed. This step can be done the night before.
3. Over a double boiler melt the chocolate and butter together, stirring occasionally with a spatula.
4. On medium speed whisk start whisking the egg whites at room temperature with the lemon juice. When it has reached double volume gradually add half the sugar, and keep mixing. When your whites have reached a soft peak, gradually add the remaining sugar. Bring up to a high speed for about 10 seconds to bring it to medium peaks. Your meringue shouldn’t be stiff.
5. Once your meringue is ready, stir in the egg yolks into the warm chocolate mixture until
blended. Take 1/3 of your meringue and fold it in evenly to the chocolate mixture to lighten it. Finally add the remainder of your meringue and mix in gently until just blended.
6. Gently spoon into the ramekins until it’s just to the top, and refrigerate. The soufflé can be made and refrigerated up to 5hrs in advance.
7. Bake at a 390 degree oven for 12-15 minutes, or about 10 minutes if you have a convection oven, until it has risen about 2 inches off the top. Serve table side with powder sugar on top.