Prep Time: 30 minutes
Cook Time: 18-20 minutes
Servings: 6 6oz. servings
- 7 oz bittersweet or semisweet chocolate
- 4 tbl unsalted butter
- 1 1/2 tsp vanilla
- 3 large egg yolks
- 3 tbl warm water
- 1/2 cup plus 2 tbl sugar
- 8 large egg whites, room temperature
- 1/2 tsp lemon juice
- Confectioners' sugar
Brush 6 ramekins with butter, then coat with sugar. Put the ramekins in the freezer.
Set an oven rack in lower third of the oven and preheat to 400° F.
Combine the chocolate and butter in a medium saucepan. Place the pan over medium low heat until melted or put the chocolate saucepan over a pot of lightly boiling water until melted. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in a bowl and beat until frothy. Gradually add 2 tablespoons sugar and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.
Remove prepared ramekins from freezer.
Combine the egg whites and lemon juice a bowl and beat until frothy. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff but not dry peaks form.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. Level off the surface with a straight edge, scraping any excess mixture back into the bowl.
Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
While baking make the vanilla sauce recipe to pour over the hot souffles.