Active Time

　　20 Minutes

　　Total Time

　　40 Minutes

　　Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped French meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise.

　　

Ingredients

Makes 4

　　1/4 cup unsalted, shelled raw pistachios

　　Unsalted butter (for ramekins)

　　1/2 cup sugar, plus more for ramekins

　　6 ounces high-quality bittersweet chocolate, chopped

　　1/4 cup high-quality raspberry jam or jelly

　　1 large egg yolk

　　1/4 teaspoon kosher salt, plus more

　　6 large egg whites, room temperature

　　1/2 cup heavy cream

　　

Special Equipment

4 (6-ounce) ramekins

　　

Step 1

Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes. Let cool slightly, then coarsely chop.

　　

Step 2

Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.

　　

Step 3

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.

　　

Step 4

Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6–7 minutes.

　　

Step 5

Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.

　　

Step 6

Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.

　　

Step 7

Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

　　Cooks' Note

　　For an even loftier soufflé, add 1/4 tsp. xanthan gum to the egg whites with salt while whipping.