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Dark Chocolate Soufflé

Extra Light
  • 4 oz 70% cocoa dark chocolate
  • 1/2 tbsp Filippo Berio Extra Light Olive Oil (approx.)
  • 1 oz 30% heavy cream
  • 3 egg whites
  • 2 egg yolks
  • 1/4 cup granulated sugar (approx.)
  • Pinch cream of tartar
    • Preheat oven to 375°F. Grease two 6-oz ramekins with olive oil and dust with sugar.
    • In double boiler, melt chocolate, 1/2 tbsp olive oil and cream; let cool. Meanwhile, using electric mixer, beat egg whites until soft peaks form.
    • Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake for 15 minutes.
    • Tips:

      • This recipe is easily doubled.

      • Garnish with fresh berries if desired.

    Prep Time

    10 min


    Inactive Time

    2 min


    Cook Time

    18 min


    Total Time

    30 min


    Servings

    2

     


    X

    Categories

    Desserts

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: French

    Product: Extra Light

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