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Ingredients
½ cup unsalted butter- 56 g superfine sugar for coating; about 1/4 cup for the base batch
- 75 g superfine sugar for egg whites; about 1/3 cup for the base batch
- 1 tbsp superfine sugar approximately, for sprinkling on top
- 3.5 oz bittersweet chocolate 70% cacao; chopped
½ cup heavy cream plus more to serve
3 large eggs separated; at room temperature for mixing- 50 g Dutch-process cocoa powder about 1/2 cup for the base batch
- 1 tbsp dark rum optional
- ½ tsp Diamond Crystal kosher salt or half as much Morton
- ¼ tsp cream of tartar
- ½ cup hot water
- powdered sugar to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Chill a 1 1/2-quart soufflé dish. Melt butter in a small skillet over medium heat, swirling, until the milk solids brown, about 4 minutes. Pour into a heatproof bowl and refrigerate for about 20 minutes, until opaque but still spreadable.
- Brush all the brown butter over the bottom and sides of the chilled dish, right to the rim. Add the coating sugar and turn the dish to cover evenly, tapping out excess. Refrigerate while preparing the batter.
- Heat oven to 475°F with a rack in the middle. Put chopped chocolate in a heatproof bowl. Warm the measured cream until steaming, pour over chocolate and stir occasionally until melted and smooth, about 5 minutes. Whisk in yolks one at a time.
- Stir cocoa, optional rum, kosher salt and hot water together until smooth. Whisk into the chocolate mixture.
- With an electric mixer, beat egg whites, cream of tartar and their measured superfine sugar until glossy and holding firm peaks, about 5–7 minutes. Stop before the foam becomes dry or grainy.
- Gently fold the chocolate mixture into the whites until just combined. Transfer to the prepared dish and sprinkle with the separate tablespoon sugar.
- Bake for about 25–30 minutes, until risen, the top has darkened slightly and the center reaches 160°F. Dust with powdered sugar and serve immediately with cream.
Notes
The base batch serves about 6–8; the serving control starts at 6. Use a 1 1/2-quart soufflé dish for this batch.
Larger batches need appropriately sized separate dishes; do not simply fill the same dish more deeply.
No flour is added, but check ingredient labels if avoiding gluten.
