Chocolate Souffles with Creamy Caramel Sauce | La Cucina Grandinetti
Adapted from Gourmet, December 2008 Makes 6 servings Step 1: Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
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Cooking tools:
- Ramekin
- Hand mixer
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Measuring cup
- Spatula
- Spoon
Ingredients
- 1/4 cup sugar plus additional for coating ramekins
- 8 ounces fine-quality bittersweet chocolate (not unsweetened)
- 3/4 stick (6 tablespoons) unsalted butter
- 2 tablespoons heavy cream
- 4 large egg yolks
- 7 large egg whites
- 1/4 teaspoon cream of tartar
- Creamy caramel sauce
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