Chocolate Soufflé
User Reviews
5
Chocolate Soufflé
Description
This recipe starts by preparing ramekins brushed with softened butter and coated in sugar to aid rising and prevent sticking. The chocolate is melted with butter over a simmering water bath until smooth. Egg yolks, vanilla, salt, and cream of tartar are incorporated to build the soufflé base.
Separately, egg whites are whipped to firm peaks and carefully folded into the chocolate mixture to incorporate air and maintain volume. The batter is spooned into the ramekins and baked at 400°F until puffed and set, without opening the oven door to avoid collapsing.
The soufflé has a crisp sugar-coated exterior and a light, airy, moist interior with the richness of semi-sweet chocolate. It can be served immediately with optional toppings like powdered sugar, whipped cream, or fresh berries for added contrast.
Successful soufflés rely on careful folding techniques and oven temperature accuracy. The recipe suggests substituting chocolate types and recommends an oven thermometer if needed.
Ingredients
- 5 tablespoons butter room temperature and divided (28 grams, unsalted
- 6 tablespoons granulated sugar divided (75 grams)
- 3 ounces semi-sweet chocolate roughly chopped
- 3 egg separated, large
- ½ teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- ¼ teaspoon cream of tartar
Instructions
- Using a pastry brush, liberally brush inside of four 5 ounce or three 6 ounce soufflé ramekins with 2 tablespoons of butter, using vertical brush strokes going up the sides. Pour 3 tablespoons of sugar into 1 prepared ramekin. Holding over another prepared ramekin, turn the ramekin at an angle until the inside is completely coated with sugar, letting excess sugar fall into the next ramekin. Repeat the process until all ramekins are coated with sugar.
- Place prepared ramekins on a rimmed baking sheet and refrigerate until ready to use.
- Preheat the oven to 400F.
- Fill a small saucepan with 2 inches of water. Bring to a boil over high heat and reduce heat to medium-low or until simmering.
- Place a heat-proof bowl over simmering water, making sure the bowl does not touch the water. Add the chocolate and remaining 3 tablespoons of butter to the bowl. Using a rubber spatula, stir the chocolate mixture until completely melted and smooth. Remove from the heat and let the mixture cool for 2 minutes.
- Whisk in the egg yolks, vanilla extract, and salt until combined and smooth. Set aside.
- In a large mixing bowl or the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar. Beat on medium-high speed until the egg whites are foamy and doubled in size, about 1 to 2 minutes. With the mixer running, very slowly add in the remaining 3 tablespoons of sugar. Continue beating the egg whites until stiff peaks form, about 3 more minutes.
- Fold the egg whites into the chocolate mixture in 3 batches. (For the first addition, you can fold in egg white mixture more vigorously, making sure to scrape down the sides and bottom of the bowl. Be gentle for the remaining two additions.) Refrigerate the batter for 10 minutes.
- Remove the baking sheet and batter from the refrigerator and divide the mixture evenly among prepared ramekins and smooth with an offset spatula. With each ramekin, place the tip of an offset spatula or a butter knife at the edge of the batter and about a 1/4 inch down into it. Run your finger around the edge of the batter, creating a channel (this encourages the soufflé to rise up and have a nice flat top).
- Bake for 12 to 14 minutes or until the batter has risen above the rim of the souffle and the center slightly jiggles when gently shaken. Dust with confectioners’ sugar and serve immediately.
Notes
- Add egg whites gradually to the batter to lighten it before folding in the rest, preserving volume.
- Fold egg whites gently using a cutting motion to avoid deflating the mixture.
- Ensure mixing equipment is dry to allow egg whites to whip properly.
- Be generous with butter and sugar when coating ramekins to support rising.
- Do not open the oven door during baking to prevent soufflé from collapsing.
- You may substitute semi-sweet chocolate with milk or dark chocolate according to preference.
- Use an oven thermometer to maintain accurate baking temperature at 400°F for best results.
- Serve with powdered sugar, whipped cream, or fresh berries instead of powdered sugar for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 342mg | 14% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 626IU | 13% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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