Flourless and glorious, this dish demands attention to detail but is not difficult to make. This soufflé is a light, chocolate dessert that is sure to satisfy all your guests.

12 ounces bittersweet chocolate
6 large egg yolks
12 egg whites
1 cup of sugar

prep: 15 min.
servings: 8

  1. Preheat oven to 375 degrees.
  2. Using pastry brush, brush oil and sprinkle sugar in
    ramekins, put in fridge to keep cold.
  3. Melt chocolate in a double broiler. Mix egg yolks with
    melted chocolate.
  4. Beat egg whites until foamy and slowly add sugar, mix
    until firm peaks form. Incorporate 1/3 of egg whites into
    chocolate mix, mix in well. Gently fold in the remaining
    egg whites into chocolate mix.
  5. Fill ramekins half way with soufflé mix, gently bang
    ramekins on counter so batter will settle evenly. Fill
    ramekins till the top. Smooth batter with a knife and run
    finger around edge of ramekin (helps soufflé rise).
  6. Place soufflé in the oven and lower temperature to 350
    degrees. Bake for 12 minutes.

Recipe submitted by: Shifra Klein, editor in chief of Joy of Kosher with Jamie Geller Magazine.
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