Chocolate Soufflé Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
524 kcal
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Course
Dessert
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Cuisine
North American
Chocolate Soufflé Recipe
Description
The Chocolate Soufflé Recipe combines carefully prepared ingredients including semi-sweet chocolate, whipped egg whites, cocoa powder, and vanilla to create a sophisticated dessert. The soufflé is prepared by greasing ramekins with butter and sugar, melting chocolate with whipping cream, and folding in stiffly beaten egg whites to achieve the signature light, airy texture. A subtle hint of sea salt and the use of fresh ingredients enhance the depth of flavor.
After baking at a high temperature to help rise, the soufflé is served immediately to maintain its delicate puffed structure. The addition of fresh berries and mint for serving introduces contrasting freshness that complements the rich chocolate flavor. The recipe also features a tonka bean cream, which provides a nuanced almond and vanilla flavor; if unavailable, vanilla can be substituted.
This dessert suits occasions where a refined, but visually impressive chocolate dessert is desired. The texture is airy with a smooth, creamy chocolate interior, making it a satisfying end to a meal. The preparation does require timing coordination to bake and serve swiftly while the soufflé is still risen.
The batter can be made up to eight hours in advance and refrigerated until baking time. When preparing the cream component, a tonka bean adds distinctive flavor, but if not accessible, vanilla is an appropriate alternative. Prompt serving after baking preserves the soufflé's structure.
Ingredients
- butter for greasing the pan
- granulated sugar for greasing the pan
- 8 ounces semi-sweet chocolate chopped
- ½ cup whipping cream
- 6 large egg separated
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 1 tablespoon vanilla
- ¼ teaspoon salt sea salt
- Berry for serving, fresh
- mint for serving, fresh
Tonka Bean Cream
- ½ cup whipping cream
- ¼ cup powdered sugar
- ½ tonka bean see notes
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Butter six 6-ounce ramekins right to the very top. Sprinkle granulated sugar into the ramekins so that all the butter is covered in sugar. Tip out any excess sugar. Place the ramekins on a baking sheet.
- Add the chocolate and cream to a large, heatproof bowl. Melt the chocolate either in your microwave or over a double-broiler. Stir until the chocolate is smooth and then set the bowl aside so the chocolate can cool.
- Separate the egg whites from the egg yolks and place the whites in a large bowl. Add the cream of tartar and beat the egg whites with electric beaters until they're frothy. Slowly add the sugar, a few tablespoons at a time, and continue to beat until the egg whites form stiff peaks, about 4 minutes in total.
- Whisk the egg yolks, cocoa powder, vanilla, and salt into the mostly cooled chocolate.
- Add ¼ of the egg whites to the chocolate and mix them in well to lighten the batter. Add the remaining egg whites and gently fold them in, making sure that no white streaks remain.
- Divide the batter between the ramekins then smooth the tops with an off-set spatula. Then, run a knife along just inside the ridge of the ramekin to create a little channel for the chocolate souffle to rise. Wipe the edges of the ramekin clean with a paper towel for the prettiest souffles.
- Bake the souffles for 13-14 minutes, until the top and edges are set and the center only gives a tiny jiggle when you tap the ramekin. Serve immediately with a little powdered sugar sprinkled on top, a dollop of the tonka bean cream or regular whipping cream, and some fresh berries and mint on the side.
Tonka Bean Cream
- Add the whipping cream and powdered sugar to a medium-sized bowl. Use a microplane to grate in the tonka bean.
- Beat with electric beaters on medium speed until medium-soft peaks form, about 5-6 minutes.
Notes
- Prepare the soufflé batter up to 8 hours in advance and keep refrigerated until ready to bake.
- Serve the soufflé immediately after baking to retain its delicate rise and texture.
- If tonka beans are unavailable, substitute with a teaspoon of vanilla in the cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1 chocolate souffle | |
| Calories | 524kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 233mg | 78% |
| Sodium | 184mg | 8% |
| Potassium | 400mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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