Chef Johns Decadent Chocolate Souffle Dessert

Instructions

1. Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
2. Butter a 6-ounce ramekin thoroughly and dust it with granulated sugar, tapping out the excess.
3. Chop the dark chocolate into small pieces and melt it gently with unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
4. Remove the chocolate mixture from heat and let it cool slightly.
5. In a separate bowl, whisk the large egg yolk with half of the granulated sugar until pale and thick.
6. Add the vanilla extract to the egg yolk mixture and mix well.
7. Combine the melted chocolate mixture with the egg yolk mixture and stir until smooth.
8. In a clean bowl, add the large egg white and cream of tartar.
9. Using a mixer, beat the egg white until soft peaks form.
10. Gradually add the remaining granulated sugar while continuing to beat until stiff glossy peaks form.
11. Gently fold one third of the beaten egg whites into the chocolate mixture to lighten it.
12. Carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
13. For the souffle batter into the prepared ramekin, filling it almost to the top.
14. Place the ramekin on a baking sheet and bake in the preheated oven for 12 to 15 minutes until the souffle has risen and the top is set but still slightly jiggly in the center.
15. Remove the souffle from the oven and dust the top with powdered sugar before serving immediately.