Chocolate soufflés

I’ve officially gone crazy. I woke up at 3:30 in the morning and couldn’t fall back asleep. After getting frustrated of tossing and turning, I decided I would just bake something. Yes, I got out of bed and baked at 4:00 a.m. But it was so worth it because I got to eat the most amazing breakfast ever.

  • 2 ounces chocolate chips
  • 2 ounces mint chocolate
  • ½ cup unsweetened cocoa powder
  • ¾ cup sugar plus ¼ cup
  • ½ cup boiling water
  • ½ teaspoon cream of tartar
  • 2 large egg yolks
  • 2 teaspoons vanilla
  • 3 tablespoons all-purpose flour
  • 8 large egg whites, room temperature
  • Powdered sugar for garnish

Position oven rack in the bottom third of the oven and preheat to 375 degrees. Grease six ramekins or oven proof baking cups with non-stick spray. Sprinkle with a little granulated sugar.

In a large bowl, place the chopped chocolate, cocoa, and 3.4 cup granulated sugar. Whisk in boiling water.

When chocolate is completely melted, whisk in egg yolks and vanilla. Stir in flour, and set aside.

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form.

Gradually sprinkle in remaining ¼ cup sugar and beat on high speed until stiff but not dry.

Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins. Place ramekins on a jelly roll pan lined with a wet towel.

Bake for 10-12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Serves 6.

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