- 1 tablespoon butter, for ramekins
- 1/3 cup sugar, plus 1 tablespoon for ramekins
- 3 eggs
- 2 oz bittersweet chocolate
- ⅛ teaspoon kosher salt
- ¼ teaspoon cream of tartar
No nutrition information available
Coat the inside of four 4 oz ramekins with butter.
Sprinkle a tablespoon sugar amongst the two dishes and roll to coat the inside with sugar. The butter will help set the soufflé free of the dish and the sugar will give it a slightly crunchy crust.
Pre-heat the Cuisinart Woodcreek pellet grill to 350°F
Separate the eggs into yolks and whites in separate bowls.
Melt the chocolate in a saucepan over a pot of simmering water, stirring occasionally.
In an electric mixer, mix the yolks with 1/3 cup of sugar on medium speed until the mixture is very light and about the consistency of frosting.
Combine the melted chocolate with the mixed egg yolks and sugar.
Wash and dry the beaters on your mixer at this point. You don’t want any of the protein from the yolks weighing down your egg whites.
Add the salt, and cream of tartar to the egg whites and mix them until they hold stiff peaks. The egg white foam should be stiff but moist, with a glossy sheen.
Scoop out a large dollop of the egg white foam and fold it into the yolk/sugar/chocolate.
You want to incorporate the foam without losing too much of the air that’s been whipped into the whites.
Pour the mixture into the prepared ramekins.
Bake for 18-20 minutes; use a toothpick to determine when they’re done (it’s ok if they’re slightly underdone, a molten center is nice).