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Dark Chocolate Souffle

Servings 2
Prep Time 10 minutes

Ingredients

  • 1/2 tablespoon Filippo Berio Extra Light Olive Oil plus additional for coating pan
  • 1/4 cup granulated sugar plus additional for coating pan
  • 4 ounces 70 percent cocoa dark chocolate
  • 1 ounce 30 percent heavy cream
  • 3 egg whites
  • 2 egg yolks
  • pinch of cream of tartar

Instructions

  • Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar.
  • In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.
  • Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Notes

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.