Semi-sweet chocolate and egg yolks meet whites whipped with cream of tartar and maple crystals, then bake at 375°F in a buttered, cocoa-dusted dish built to send this soufflé skyward.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Heat oven to 375°F. Butter inside of soufflé dish (or dishes) with the one tablespoon of softened butter.
Dust inside of each dish with cocoa powder.
Refrigerate dishes until ready to fill.
Melt chocolate and remaining 4 tablespoons butter in medium bowl set over pot of water. Turn off heat, stir in salt and vanilla and set aside.
In separate medium bowl, beat egg yolks and maple crystals with whisk or hand mixer until thick and yellow (about 3 minutes ). Pour into chocolate mixture.
In separate medium bowl or electric stand mixer, combine egg whites and cream of tartar. By hand or mixer, whip egg whites until stiff, moist peaks are formed.
Vigorously stir one-quarter of whites into chocolate-egg yolk mixture.
Gently fold in remaining egg whites in 4 equal increments.
Transfer to ramekins and as follows: 1/2 cup dishes: 12 to 14 minutes , 2 cup dishes: 20 to 25 minutes , 1 quart dishes: 30 - 35 minutes , 2 quart dishes: 50 to 55 minutes .
Serve immediately.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
