This recipe makes 6 individual soufflés.
50g butter, melted
140g chocolate, chopped
30ml sour cream
10ml vanilla
4 eggs, separated
2 egg whites
a pinch of cream of tartar
a pinch of salt
45ml sugar
Preheat your oven to 200℃.
Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Take the bowl from the heat, add the sour cream and stir through.
Add the vanilla and stir through.
Now add the egg yolks, one at a time and stir to combine. Set aside.
Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form.
Add the sugar a teaspoonful at a time while whisking continuously.
Fold a third of the egg white mixture into the chocolate with a metal spoon.
Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture.
Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well.
Bake the soufflés for 12 minutes.
Dust with icing sugar and serve immediately.
My Whisk and I 