Simple Chocolate Soufflé

Based on Bittman’s video


  • About 1 tablespoon butter for dish
  • 1/3 cup sugar, plus some for dish
  • 3 eggs, separated
  • 2 ounces good quality bittersweet chocolate, melted
  • Pinch salt
  • 1/4 teaspoon cream of tartar.


  • Ramekins, the whole thing is for a total of 4 cups or 32 oz, so number of ramekins depends on their size


  1. Butter the ramekins. Sprinkle each with sugar, invert it and tap to remove excess sugar.
  2. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. This takes about 5 minutes.
  3. Mix in the melted chocolate until well combined; set aside.
  4. Wash beaters well because any fat on it will mess up the next step.
  5. Beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy.
  6. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it
  7. Then fold in remaining whites, using a rubber spatula.
  8. Transfer to prepared ramekins; at this point you can cover and refrigerate until you are ready to bake.
  9. When you’re almost ready, preheat the oven to 350 F.
  10. Bake until center is nearly set, 20 minutes for 16-oz ramekins, so it depends on the size of your ramekin.

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