- 1/2 tablespoon Filippo Berio® Extra Light Olive Oil, plus more for coating ramekins
- 1/4 cup granulated sugar, plus more for coating ramekins
- 4 ounces 70 percent cocoa chocolate, finely chopped
- 2 tablespoons heavy cream
- 3 large egg whites
- Dash cream of tartar
- 2 large egg yolks
- Confectioner’s sugar, for garnish
- Fresh berries, for garnish
- Preheat oven to 375 degrees F. Oil two 6-ounce ramekins and sprinkle with sugar. Roll sugar around the sides and bottom of each ramekin to coat completely, shaking out any excess sugar.
- In a small metal bowl set over a pot of simmering water, melt chocolate, olive oil, and heavy cream, stirring occasionally until blended. Remove bowl from heat.
- In a medium bowl, whisk egg whites with cream of tartar until soft peaks form. Add granulated sugar and continue whisking egg whites until peaks are stiff.
- Whisk egg yolks into chocolate mixture one at a time. Fold in egg whites, a little at a time, and blend until smooth. Pour into prepared ramekins.
- Place ramekins on a baking sheet and bake until souffles rise, about 15 minutes.
- Serve immediately with confectioners sugar and fresh berries as garnish.