If you’ve ever seen Food Network’s The Best Thing I Ever Made, you’ll know that feeling of immediately wanting to eat what’s being cooked on TV. Geoffrey Zakarian’s chocolate souffle was one of the things being cooked on an episode which was focused on chocolate. This was not the first time I’ve seen Zakarian whipping up his souffle – he’s made it on Iron Chef as well and they always puff up so beautifully that I’ve been dying trying to test his recipe for a while now. I wasn’t disappointed. The souffles puffed up beautifully, but unfortunately they have to be eaten immediately or they start subsiding. Still, it was probably among the most decadent and delicious desserts I have ever made it and I would highly recommend trying it out yourself!
Recipe by Geoffrey Zakarian
- 1 stick butter, plus extra to butter the ramekins
- 2/3 cup granulated sugar plus 6 tablespoons (1 per ramekin)
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 14. 5 oz semisweet chocolate, such as Valrhona, or Ghirardelli
- 6 egg yolks
- Powdered sugar, for dusting
- Preheat the oven to 375 degrees F.
- Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
- Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. What does it mean to whip egg whites to medium peaks?
- Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes.
- Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time.
- Add the batter to the buttered and sugared ramekins, filling them to the top.
- Bake for about 15 minutes.
- Top with powdered sugar and serve immediately!