Ingredients
Scale
- 3 tablespoons unsalted butter (about 43 grams)
- 3 ounces dark chocolate (ideally 60% cocoa, around 85 grams)
- 1/4 teaspoon instant coffee
- A pinch of salt
- 2 large eggs (separated)
- 1/8 teaspoon cream of tartar
- 2 tablespoons granulated sugar (approximately 27 grams)
Instructions
- Preheat the oven to 400°F (conventional, bottom rod).
- Prepare a 14-ounce ramekin by generously brushing it with butter and dusting with granulated sugar. Shake off the excess.
- In a heatproof bowl, mix the chocolate, butter, salt, and coffee powder. Heat over a double boiler, stirring until the chocolate and butter melt, creating a smooth, shiny mixture. Remove from heat and set aside.
- Separate the eggs, ensuring no yolk gets into the egg white.
- Place egg whites in a clean bowl and beat at medium speed with an electric beater until frothy (about 1-2 minutes). Gradually add sugar while continuing to whisk until you achieve a shiny, glossy, and stiff meringue with stiff peaks.
- Add the yolks to the chocolate mixture and whisk to combine.
- Gently fold a third of the meringue into the chocolate mixture, then add the remaining meringue. Be cautious not to overmix.
- Transfer the batter to the prepared ramekin, spreading it out. Use a knife to create a gap along the edge to prevent the batter from touching the edges of the ramekin.
- Place it in the oven and immediately reduce the heat to 375°F.
- Bake for 18-20 minutes until the soufflé forms a thin crust on top and lightly wobbles in the center.
- Serve warm, dusted with powdered sugar and your favorite toppings!
Notes
If using 2 ramekins (6 or 8 ounces each), bake for 13-14 minutes.