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Dark Chocolate Souffle
Servings
2
Prep Time
10
minutes
mins
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.