Are you ready to try out an edible chemical volcano? It's more complicated than mixing baking soda and vinegar, but it tastes a whole lot better, so it's worth the trouble.
Individual Chocolate Souffles
- 1/3 cup granulated sugar
- 5 ounces bittersweet chocolate, chopped or grated
- 3 egg yolks, room temperature
- 6 egg whites, room temperature
- pinch of salt
- butter or nonstick cooking spray
- granulated or powdered sugar or cocoa powder
- Preheat the oven to 375°F.
- Butter or spray 6 personal-size ramekins. Sprinkle the inside of the ramekins with granulated sugar.
- Melt the chocolate in a bowl that you have set inside of a pan of very hot water.
- Once the chocolate is melted, remove the bowl from heat and whisk in the egg yolks.
- In a separate bowl (preferably copper), beat together the egg whites plus a pinch of salt until soft peaks form.
- Gradually add the 1/3 cup sugar. Continue beating the egg whites until they hold stiff peaks.
- Stir a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Continue folding until the mixture is uniformly-colored.
- Equally divide the mixture between the 6 prepared ramekins.
- You can bake the souffles right away or can allow them to rest for up to 30 minutes. Bake for 12-15 minutes, until the souffle is set and the tops are crusty.
- Sprinkle the souffles with your choice of powdered sugar, granulated sugar, or cocoa powder.
- Enjoy your treat and try to imagine the tasty chocolate confection is molten lava, which is what it will feel like on your tongue if you don't let the ramekins cool enough before diving in.