Chocolate Soufflee Cakes

Time 45 minutes
Yields Makes 4 cakes
Chocolate Soufflee Cakes

Heat the oven to 350 degrees.


Butter 4 (6-ounce) ramekins and dust them with granulated sugar, tapping out the excess.


Melt the butter and chocolate together in the top of a double boiler set over, but not touching, simmering water. Remove the chocolate from the heat when melted, but keep it warm.


Whip the egg yolks with 2 tablespoons of sugar at high speed until thick and pale yellow, 5 to 7 minutes. Fold the yolk mixture into the melted chocolate.


Butter 4 (6-ounce) ramekins and dust them with granulated sugar, tapping out the excess.


In a clean bowl with a clean whisk, whip the egg whites until frothy. Gradually add the remaining 2 tablespoons of sugar and whip until very soft peaks form. Stir about a third of the whites into the chocolate batter to lighten it. Then pour the remaining beaten egg whites over the top. Gently fold the egg whites and chocolate mixture together. Sift the cake flour over the batter and gently fold it in.


Pour the batter into the ramekins and bake the cakes until the tops are puffed and set and a cake tester inserted into the center comes out with moist crumbs attached, 20 to 22 minutes. Sprinkle each with powdered sugar and serve warm or at room temperature. The cakes will fall slightly as they start to cool.

A chocolate souffle cake should be intensely chocolatey but not at all dense, offering only the slightest springy resistance to dueling forks. A little cake flour gives this one just enough body to keep it from collapsing as it cools.

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