Ingredients
3 ounces good quality bittersweet chocolate
1/2 stick unsalted butter
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sugar
Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees.
Place a large baking pan in the center of the oven and fill with about an inch of boiling water to create a water bath.
Meanwhile, melt the chocolate and the butter in a double boiler, or even better, in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.
Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack eggs into the bowl of an electric mixer fitted with a whisk attachment add the vanilla and whisk on medium speed until foamy. Add the sugar and increase speed to medium high until mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.
Pour the batter into two ungreased 1 cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary to bring the water no higher than a third of the way up the sides.
Bake until the tops of the soufflés are slightly cracked and firm to the touch, roughly 30 to 40 minutes. Remove ramekins from the water bath and cool for 5 minutes. Dust with confectioners’ sugar and serve warm.
Place a large baking pan in the center of the oven and fill with about an inch of boiling water to create a water bath.
Meanwhile, melt the chocolate and the butter in a double boiler, or even better, in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.
Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack eggs into the bowl of an electric mixer fitted with a whisk attachment add the vanilla and whisk on medium speed until foamy. Add the sugar and increase speed to medium high until mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.
Pour the batter into two ungreased 1 cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary to bring the water no higher than a third of the way up the sides.
Bake until the tops of the soufflés are slightly cracked and firm to the touch, roughly 30 to 40 minutes. Remove ramekins from the water bath and cool for 5 minutes. Dust with confectioners’ sugar and serve warm.
