[vc_row][vc_column][trg_recipe template=”recipe” summary=”” other_notes=”Dust the finished souffle with confectioners’ sugar if you like, then serve straight away — the souffle will begin to lose its lift and collapse as it cools.” recipe_cuisine=”French” recipe_category=”Dessert” prep_time=”30″ cook_time=”50″ total_time=”80″ ingredients=”%5B%7B%22title%22%3A%22For%20Souffle%20Chocolate%22%2C%22list%22%3A%22Unsalted%20butter%2C%20room%20temperature%2C%20for%20baking%20dish%5Cn1%2F4%20cup%20sugar%2C%20plus%20more%20for%20baking%20dish%5Cn8%20ounces%20semisweet%20chocolate%2C%20finely%20chopped%2C%20or%20semisweet%20chocolate%20chips%20(1%20cup)%5Cn1%20teaspoon%20pure%20vanilla%20extract%5Cn3%20large%20egg%20yolks%2C%20lightly%20beaten%2C%20plus%204%20large%20egg%20whites%5Cn1%2F4%20teaspoon%20cream%20of%20tartar%20%22%7D%5D” extra_notes=”” serving_size=”6″ custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_img=”true” hide_nutrition=”true”][trg_recipe_method][vc_column_text]Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.[/vc_column_text][/trg_recipe_method][trg_recipe_method][vc_column_text]Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking). Serve immediately.[/vc_column_text][/trg_recipe_method][/trg_recipe][/vc_column][/vc_row]
