Simple Chocolate Soufflés

Ingredients

butter for coating the ramekins

1/2 cup sugar

1/4 cup cocoa powder

1/2 cup water

6 egg whites, at room temperature

powdered sugar for dusting

Preparation

Preheat the oven to 375. Lightly butter the ramekins. Sprinkle in some cocoa and sugar then swirl the ramekins to make the sugar and cocoa stick to the butter. Pour out excess.

Place the remaining cocoa and water in a pot. Whisk together and bring to boil. Then, remove from heat and allow to cool slightly.

Place the egg whites in the mixing bowl and beat until it forms soft peaks. The eggs will start to resemble whipped cream. At this point, add the remaining sugar. Continue to beat until it forms stiff peaks. It will be able to stand up on it’s own. This process will take a couple minutes with the mixer on a high speed.

Slowly add the cocoa to the eggs and mix together until there are no longer any white streaks.

Spoon the mixture into the ramekins until full. Take a butter knife and smooth the top. Run a wet paper towel or your thumb around the rim to prevent the soufflé from sticking.

Bake for 12-14 minutes. The soufflés will rise above the edges nearly an inch and will likely crack at the top. Remove from oven, dust with powdered sugar and serve immediately.