Dark Chocolate Souffle Recipe

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Dark Chocolate Souffle
Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2

1/2       tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan
1/4       cup granulated sugar, plus additional for coating pan
4          ounces 70 percent cocoa dark chocolate
1          ounce 30 percent heavy cream
3          egg whites
2          egg yolks
pinch of cream of tartar

Heat oven to 375 F. Grease two 6-ounce ramekins with olive oil and dust with sugar.

In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.

Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.

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