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Shared recipe
CHOCOLATE SOUFFLÉ
Yield: 12 ramekins Method: Soufflé base + meringue Dark chocolate with a set rim and lifted center. Timed for à la minute pickup—sugar collar, fill, bake, serve under eight minutes.
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Method
1
Brush ramekins with soft butter and sugar; chill.
2
Cook crème pâtissière with chocolate; cool slightly.
3
Fold Italian meringue in two additions; fill to rim.
4
Bake 400°F until risen 1 inch above rim; dust cocoa, serve immediately.
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