servings: 6
preheat oven to: 425


  • 5 oz highest quality bittersweet chocolate, minced
  • 1 tbsp butter
  • 1 oz heavy cream
  • 3 egg yolks
  • 6 egg whites
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 8 small chunks chocolate


Butter and sugar individual soffle cups

Melt chocolate, butter, and heavy cream in double boiler. Ribbon egg yolks & 1/4 cup sugar. Fold into chocolate mixture (off heat) and whisk until smooth and shiny.

Whisk egg whites with lemon juice until soft peaks form, then whisk in 1/4 cup sugar. Continue beating until stiff and shiny.

Fold 1/4 of the whites into chocolate mixture to lighten, then fold in the rest. Fill 1/3 of the souffle cup with the mixture. Place a chocolate chunk in cup and top with the rest of the mixture. Place in oven on lowest rack for 12 to 14 minutes.

Prucka Family
P.O. Box 3087
Park City, UT 84060