Chocolate soufflé is light and decadent at the same time. Make a large one or individual ramekins, and prepare in advance for an easy dinner party dessert.
Preheat oven to 375 degrees F and adjust the rack to the lower-middle position. Generously butter a 2-quart souffle dish (or eight 8-ounce ramekins), then sprinkle with granulated sugar, tapping and turning the bowl until the sugar has completely coated the butter. Place in the refrigerator until needed.
In a medium heatproof bowl, melt together the butter and dark chocolate (microwave on 50% power, stirring every 30 seconds OR place over a small saucepan of simmering water, stirring occasionally until melted). Off heat, whisk in the vanilla extract and salt; set aside.
Using an electric mixer on medium speed, beat the egg yolks with ⅓ cup of the sugar until the mixture is thick and very pale yellow, 3 to 4 minutes. Use a rubber spatula to gently fold in the chocolate mixture; set aside.
Using an electric mixer on medium-low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to medium and beat until soft peaks form. Increase the speed to medium-high and gradually add the remaining 2 tablespoons of granulated sugar; continue to beat until stiff, glossy peaks form.
Add one quarter of the egg whites to the chocolate mixture and vigorously stir it in to lighten up the mixture (the chocolate egg mixture will have thickened a bit). Add the remaining egg whites all at once and use a rubber spatula to gently fold them in until no white streaks remain.
Transfer the chocolate mixture to the prepared souffle dish and smooth the top into an even layer. Trace a circle with your finger in the batter about ½-inch from the edge of the pan (this will help give it a nice even rise). Place the souffle dish on a rimmed baking sheet and place in the oven. Bake until it has fully risen, the outside is set, and the center just barely jiggles when the pan is moved, 30 to 40 minutes (20 to 25 minutes for 8-ounce ramekins). Remove from the oven, dust with powdered sugar, and serve immediately.
Notes
Unsalted Butter – Many recipes don’t include butter, but I liked using it to ratchet up the decadence level. It gives the center of the soufflé the texture of chocolate ganache. If you prefer a lighter dessert, you can reduce the amount of butter by half.
Dark Chocolate – You can also use milk chocolate or semisweet chocolate. While chopped bar chocolate is preferred (sometimes you will see this in the grocery store labeled as “baking chocolate”), you can also use chocolate chips.
Pan Sizes: You will need either a 2-quart soufflé dish or individual ramekins (you can use whatever size you like, but I think 8-ounce ramekins produce a nice-sized individual dessert).
Whipping Egg Whites: If you’re new to whipping egg whites to stiff peaks, you may find my how to make meringue tutorial helpful to read.
Halving the Recipe: To cut this recipe in half, use 3 egg yolks (and half of the other ingredients) and a 1-quart soufflé dish (or 4 ramekins).
Make-Ahead Instructions: Chocolate soufflé can be made ahead! Prepare the batter, transfer it into the soufflé dish or ramekins, cover it in plastic wrap, and refrigerate it for up to 1 day. Bake as directed.
Storing Leftovers: Soufflé is best served immediately to get the full effect of the varying textures, but leftovers can be covered and kept at room temperature for up to 3 days. They settle and become a little more dense but are still oh-so-delicious!