Easy 30-Minute Chocolate Souffle Recipe

Preheat your oven to 400°F (200°C) and prepare four 6-ounce ramekins by brushing the insides upward with softened butter, then coating thoroughly with sugar, tapping out any excess.

In a microwave-safe bowl, combine the chopped dark chocolate and 2 tablespoons of cubed butter, heating in 20-second bursts and stirring until completely melted and glossy.

Whisk the egg yolks, vanilla extract, and 1 tablespoon of granulated sugar into the melted chocolate mixture until smooth and slightly thickened.

In a clean, grease-free glass bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, then slowly rain in the remaining sugar while beating on high speed until glossy, stiff peaks form.

Gently fold one-third of the whipped egg whites into the chocolate mixture using a rubber spatula to lighten it, then carefully fold in the remaining whites in two batches until no white streaks remain, being careful not to deflate the batter.

Divide the batter evenly among the prepared ramekins, filling them almost to the top, and run your thumb around the inside rim of each ramekin to create a clean gap that helps the souffles rise straight up.

Bake on a baking sheet at 400°F (200°C) for 12 to 14 minutes, or until the souffles have puffed up significantly above the rims and the centers are still slightly jiggly when gently shaken.

Remove from the oven and serve immediately with a dusting of powdered sugar or a scoop of cold vanilla ice cream before they begin to deflate.