Chocolate Soufflé

Chocolate Souffle
1 Tbsp. (12g) + 1  ½ tsp. (6g) granulated sugar divided
3 large eggs, (separated)
1/2 cup heavy cream
1 tsp. (2g) vanilla extract
1 1/2 Tbsp. (28g) unsalted butter
1 Tbsp. + 2 ½  tsp.(14g) all purpose flour
Pinch of Kosher salt
1 ounce (30g)  70% chocolate (finely chopped)
1 tbsp. (21g) melted butter and granulated sugar for coating the ramekins

Directions:
Preheat the oven to 350° with the rack in the center of the oven. Prepare the ramekins by brushing the melted butter inside and on the rim, carefully brush the butter vertically up the sides of the ramekin dish, this will help guide the Soufflé to rise higher. Place ramekins in the refrigerator for 2 minutes, then remove and coat the insides and top rim with sugar. Set aside.

In a small bowl whisk the egg yolks and 1 tbsp. of granulated sugar together until thick and pale in color. Set aside.

In a microwave safe bowl, heat heavy cream until hot, careful because it will boil over. In a saucepan melt the butter over medium heat, whisk the flour and salt into the butter mixture, whisk for 45 seconds to cook the flour. Remove the saucepan from the heat and begin whisking in the hot cream a little at a time to avoid lumps. Once all of the heavy cream has been incorporated, return the saucepan to the heat and while continually whisking bring mixture to a boil remove from heat and add the chocolate to the saucepan and mix until melted. Start incorporating the egg yolks carefully (temper the yolks). Slowly add the hot chocolate mix a tablespoon at a time to the egg yolks to warm them up gradually. After about 2-3 tablespoons have been added you can mix the rest. If you rush and add all the chocolate cream mixture to the egg yolks you may end up with scrambled eggs. Place the base in a large bowl, set aside.

Egg whites:
In the very clean bowl of a stand mixer begin whisking the egg whites until they are foamy. Whisk in half of the remaining granulated sugar and mix until the egg whites begin to hold shape. Whisk in the rest of the sugar and continue to whisk until the egg whites are shiny and hold a firm shape, careful to not over whisk. 

Gently stir about ⅓ of the egg whites into the Soufflé base using a large spatula until the batter has lightened, then incorporate the rest being very careful not to over mix or deflate the egg whites. Spoon the mixture into the prepared ramekins filling them almost to the very top.

Bake for 15-18 minutes, depending on the size of the ramekin. You want them to be just set in the middle. Serve immediately sprinkled with powdered sugar, fresh berries or fresh whipped cream.