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Parve
Medium
3 Hours, 30 Minutes
Diets 
8 ounces (1 cup) trans fat-free margarine (use soy-free, if needed)
7 ounces (2 bars) good-quality bittersweet chocolate (I use Rosemarie)
5 eggs and 1 egg yolk
1 cup sugar
1/8 teaspoon chili powder
2 tablespoons all-purpose flour
pinch salt
confectioners’ sugar, for dusting
vanilla ice cream
fresh berries
In a double boiler, melt margarine and chocolate over medium heat. In the bowl of an electric mixer, or with a hand mixer, beat eggs, egg yolk, and sugar. Add the melted chocolate to the egg mixture, then beat in chili, flour, and salt. Refrigerate for three to eight hours.
Remove the soufflé mixture from the refrigerator 30 minutes before baking and let stand at room temperature. Preheat oven to 450 degrees Fahrenheit.
Spray eight ramekins with nonstick cooking spray. Fill the ramekins with the soufflé mixture and bake until crusts forms on top, the sides are cake-like, and the centers are gooey, 15-17 minutes. Remove from the oven. Dust the tops of the soufflés with the confectioners’ sugar. Serve warm with ice cream and berries on the side.
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how do I warm/serve for friday night? My oven is not so high for shabbos…
I would warm them up 30 min before serving on the hot plate.
chocolate s can i use anything instead of the chili powder? do i need to use it?
You can totally leave out the chili. It’s for those who like a little Mexican chocolate inspired dessert.
questions does this recipe freeze well?
Do you want to freeze them raw Tova or once baked.
after they are baked
Generally not. A souffle is a very delicate cake.
can i make it a night before? and bake it the next day
Yes! Now you’re talking.
It’s a great recipe!!
I use it almost every shabbot!!