Dark Chocolate Soufflé

SERVES: 2

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

Ingredient

4 oz 70% cocoa dark chocolate
1/2 tbsp Filippo Berio Extra Light Olive Oil (approx.)
1 oz 30% heavy cream 
3 egg whites
2 egg yolks
1/4 cup granulated sugar (approx.)
Pinch cream of tartar

Method

Preheat oven to 375°F. Grease two 6-oz ramekins with olive oil and dust with sugar.
In double boiler, melt chocolate, 1/2 tbsp olive oil and cream; let cool. Meanwhile, 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 for 15 minutes.
Tips:
This recipe is easily doubled.
Garnish with fresh berries if desired.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.