Food & Cooking Recipes Rich Chocolate Souffle Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This souffle is simple to make and won't fall as easily as some do. Ingredients 4 ounces bittersweet chocolate, cut into small pieces 4 tablespoons (½ stick) unsalted butter 2 tablespoons Grand Marnier or other liqueur, or strong coffee 3 large egg yolks and 5 large egg whites, at room temperature Pinch of cream of tartar Confectioners' sugar for dusting Directions Heat oven to 450 degrees. Butter a 4-cup souffle dish and coat with granulated sugar. If desired, attach a parchment-paper collar, securing it with kitchen string. Set aside. Combine chocolate and butter in a small heat-proof bowl, and set over a saucepan of barely simmering water until almost melted. Remove from heat and stir until completely melted. Stir in liqueur or coffee and egg yolks. Beat egg whites with cream of tartar until stiff peaks form; don't overbeat. Whisk a quarter of the egg whites into chocolate mixture. Fold in remainder with a rubber spatula. Pour into prepared souffle dish. Bake on bottom rack for 5 minutes. Lower temperature to 425 degrees and continue baking, 10 minutes for a moist center, 15 minutes for a dry center. Dust with confectioners' sugar and serve. Rate it Print