Strawberry-Topped Chocolate Soufflé

Directions

Prepare the Ramekins

1. Preheat your oven to 375°F (190°C).

2. Grease 2-4 ramekins generously with butter and dust with granulated sugar, shaking out the excess. This helps the soufflé rise evenly.

Melt the Chocolate

1. In a heatproof bowl, melt the chopped chocolate and butter over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.

Whip the Egg Whites

1. In a clean mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.

Combine the Batter

1. In a separate bowl, whisk the egg yolks with a pinch of salt and the vanilla extract. Gradually add the cooled chocolate mixture to the yolks, stirring until well combined.

2. Gently fold the whipped egg whites into the chocolate mixture in three parts, being careful not to deflate the batter.

Fill and Bake

1. Spoon the batter into the prepared ramekins, filling them about 3/4 full. Run your thumb along the edges of each ramekin to create a small gap between the batter and the rim—this helps the soufflés rise evenly.

2. Bake in the preheated oven for 12-15 minutes, or until the soufflés are puffed and set but still slightly jiggly in the center.

Finish and Serve

1. Dust the soufflés with powdered sugar, top with fresh strawberry slices, and serve immediately. For extra indulgence, add a dollop of whipped cream.