"The chocolate souffle is about as good as it gets... and this recipe is the best chocolate dish I've ever made." - Geoffrey ZakarianSubscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2HXniGAAcclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chocolate SouffleRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: EasyTotal: 45 minPrep: 30 minCook: 15 minYield: 15 servingsIngredients2 sticks butter, plus extra to butter the ramekins1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)12 egg whites1/3 teaspoon cream of tartar3 2/3 cups 61 percent semisweet chocolate, such as Valrhona12 egg yolksPowdered sugar, for dustingWhipped cream, for topping2 sticks butter, plus extra to butter the ramekins1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)12 egg whites1/3 teaspoon cream of tartar3 2/3 cups 61 percent semisweet chocolate, such as Valrhona12 egg yolksPowdered sugar, for dustingWhipped cream, for toppingDirectionsPreheat the oven to 375 degrees F. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes. Top with powdered sugar and whipped cream.Preheat the oven to 375 degrees F. Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan. Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes. Top with powdered sugar and whipped cream.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BestThingIEverMade #FoodNetwork #ChocolateSouffleChocolate Souffle with Geoffrey Zakaria | The Best Thing I Ever Made | Food Networkhttps://youtu.be/Ogo5zGBIxJU