I have been obsessed with making chocolate soufflé lately and this recipe is a combination of a few and is my new favorite.
6 tablespoons superfine sugar, plus more for dish
5 ounces bittersweet or semi-sweet chocolate
1 cup non-dairy creamer
3 large egg yolks
3 tablespoons all-purpose flour
5 large egg whites
Pinch cream of tartar
Garnish: Confectioners’ sugar, for dusting
Preheat oven to 400 degrees. Grease dish well, and coat with superfine sugar. Chop chocolate and melt in the microwave by warming in 30 section intervals, mixing well after each. Stir until smooth; keep warm.
In a medium saucepan, heat non-dairy creamer.
In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half of the non-dairy creamer.
Add mixture to saucepan with remaining non-dairy creamer. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
Spoon 1/4 of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don’t worry if some streaks remain.) Transfer to prepared dish. Place foil under the prepared dishes to collect and spill over. Bake for 15 minutes at 400 degrees. Reduce heat to 375 degrees and bake 15 minutes more. Dust with confectioners’ sugar, if desired, and serve immediately.