BEFORE YOU START: A variety of other sauces could be used in place of the caramel sauce—warm chocolate fudge, raspberry puree or even vanilla crème anglaise.
KEEP SCREEN ON
Yield: Makes 10 servings
Batter6 tablespoons butter
9 ounces dark chocolate
2 teaspoons vanilla extract
6 egg yokes
6 egg whites
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Soufflés4 tablespoons butter, melted
1/4 cup sugar
3/4 cup caramel sauce (jarred or homemade)
- Preheat the oven on the Convection Mode at 375 °F.
- Using a medium bowl set over a pot of simmering water, melt the chocolate and butter.
- Remove from the heat and add the vanilla.
- Whisk in one egg yolk at a time. Set aside.
- In the mixing bowl of a stand mixer, combine the egg whites, sugar, salt and cream of tartar. Using the wire whip, mix on medium high speed until stiff peaks form.
- Gently fold the whipped egg whites into the melted chocolate.
- Melt 4 tablespoons of butter. Brush 10 six-fluid-ounce ramekins with melted butter.
- Sprinkle each ramekin’s bottom and sides with sugar. You will likely not need all the sugar.
- Turn each ramekin over a sink or bowl, to pour out sugar that did not stick.
- Divide the soufflé batter evenly between the 10 ramekins.
- Place the ramekins on the solid pan. Place the solid pan in the preheated oven on rack position 2. Bake for 15 minutes or until set.
- Carefully remove the tray from the oven and gently tap the top of each soufflé with a spoon to break a small hole.
- Pour 1 tablespoon of caramel into each soufflé and serve.