Ingredients Room-temperature butter and unsweetened cocoa powder for coating thew ramekins 1/2 Cup Butter 8oz Bittersweet Chocolate, coarsely chopped 4 Eggs, at room temperature 1/3 Cup Granulated Sugar 3 Tbsp Flour Confectioner's Sugar for sprinkling Method Brush six 5- or 6-ounce ramekins with butter and coat with cocoa powder. Combine the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir with a whisk or silicone spatula until smooth and melted. Remove from the heat. Beat the eggs and sugar on high speed with a stand mixer for about 5 minutes or until the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure of eight that stays for 5 seconds before dissolving. Pour the egg mixture over the chocolate mixture and fold with a rubber spatula while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible. Transfer the mixture to the prepared ramekins and smooth the tops. Cover with plastic wrap and freeze for at least 2 hours. Preheat the oven to 425˚F. Bake the souffle cakes for 17 to 20 minutes, until risen almost by half. Sprinkle with confectioners' sugar and serve. If you want to unmold the souffle cakes, run a knife around the inside edge of the ramekins. Turn the souffle cakes over onto plates, lift off the ramekins, and sprinkle with confectioners' sugar. Serve warm. |