Chocolate Soufflé
Chocolate soufflé is a classic French dessert. It is known for its light, airy texture and rich chocolate flavour. A well-made soufflé rises beautifully in the oven and has a soft, molten centre. Many people think soufflés are difficult to make. With the right steps and care, they are actually simple and rewarding.
A soufflé is a baked dish made with a flavourful base and beaten egg whites. The egg whites are whipped to create air, which makes the dessert rise. In a chocolate soufflé, the base is made from melted chocolate, butter, sugar, and egg yolks. The whipped egg whites are folded gently into the chocolate mixture. When baked, the soufflé puffs up and becomes light and airy.
Choosing the Right Ramekins
Ramekins are small baking dishes that hold individual portions. They come in different sizes, usually from 4 oz to 8 oz. For a standard chocolate soufflé, 6 oz (180 ml) ramekins work best. Smaller ramekins may need a shorter baking time, and larger ramekins may need a bit longer. Always butter and sugar the ramekins to help the soufflé rise evenly and prevent sticking.
Melting the Chocolate
Melting the chocolate is a sensitive step. The chocolate should be smooth and slightly warm, not hot. If it is too hot, it can cause the eggs to cook and make the mixture lumpy. Use a heatproof bowl over simmering water or melt in short bursts in the microwave. Stir well and let it cool slightly before adding the egg yolks. This ensures a smooth and glossy chocolate base.
Whipping and Folding Egg Whites
The egg whites are the key to a light soufflé. Beat them until they form stiff, glossy peaks. Folding the egg whites into the chocolate must be done gently. Use a spatula and fold in one-third first to lighten the base, then fold in the rest carefully. Avoid stirring too much, or the air will escape, and the soufflé will not rise.
Baking the Soufflé
Preheat the oven to 200°C (400°F). Fill the ramekins with the batter almost to the top. Bake immediately. Baking time may vary depending on the ramekin size. For standard 6-oz ramekins, bake for 12–14 minutes. For 5 oz ramekins, bake slightly less, around 10–12 minutes. The soufflé should be puffed with set edges but still soft in the centre.
Tips for the Best Soufflés
- Always use room-temperature eggs. They whip better and give more volume.
- Chill the buttered ramekins before adding sugar. This helps the soufflé rise evenly.
- Handle the egg whites gently when folding to keep the mixture airy.
- Serve the soufflé immediately. It will start to deflate after a few minutes.
- Experiment with flavouring. Vanilla extract, coffee, or orange zest can enhance the chocolate.
Chocolate soufflé is a show-stopping dessert that is easier than it looks. With careful steps and attention to detail, anyone can make a perfectly risen, delicious soufflé. It is light, chocolatey, and melts in your mouth. Serve it fresh from the oven for the best experience.
Looking for more? Check out our other dessert recipes.
Chocolate Soufflé
Ingredients
- 35 g unsalted butter softened plus more for coating the dishes
- 2 tbsps (30g) granulated sugar plus more for coating the ramekins
- 113 g dark chocolate coarsely chopped
- ½ tsp vanilla extract
- 3 eggs separated at room temperature
- A pinch of fine salt
- ¼ tsp cream of tartar or lemon juice optional
- Powdered sugar optional
Instructions
Prepare the ramekins
- Preheat the oven to 200°C. Generously butter the insides of the 3 ramekins of 180ml (6oz) size, and one ramekin of 5oz size brushing upward from bottom to rim.
- Place the buttered ramekins in the refrigerator for 5 minutes to chill. Remove them, then brush again with softened butter, coating upward from the base to the rim. Sprinkle with granulated sugar, turning the ramekins to coat evenly and tapping out any excess.
Melt the chocolate
- In a heatproof bowl set over gently simmering water (or in short bursts in the microwave), melt the chopped dark chocolate with the 35g butter, stirring until smooth. Remove from heat and let cool slightly.113 g dark chocolate, 35 g unsalted butter
Add flavour and yolks
- Add the egg yolks, one at a time, mixing well after each until smooth and glossy. Stir the vanilla extract into the chocolate mixture.½ tsp vanilla extract
- Note: Pay close attention to the temperature of the chocolate (see notes). If the chocolate mixture is too hot when adding the eggs, it can seize and become grainy or lumpy. Allow the chocolate to cool slightly until warm to the touch before proceeding. This is a very sensitive and important step.
Whip the egg whites
- In a clean, dry bowl, beat the egg whites with the salt and cream of tartar (if using) until soft peaks form.2 tbsps (30g) granulated sugar plus more for coating the ramekins, 3 eggs, ¼ tsp cream of tartar or lemon juice, A pinch of fine salt
- Gradually add the 2 tablespoons sugar and continue beating until stiff, glossy peaks form.
- Stir one-third of the whipped egg whites into the chocolate mixture to loosen it.
- Gently fold in the remaining whites in two additions, using a spatula and careful motions to keep the mixture airy.
Fill the ramekins
- Spoon the batter into the prepared ramekins, filling them almost to the top.
- Smooth the surface and run your thumb around the inner rim to help the soufflés rise evenly.
Bake
- Bake immediately at 200°C for 12–16 minutes, until the soufflés are well risen with set edges and a slightly soft center.
Serve
- Serve straight from the oven—soufflés wait for no one!
- Optional: Dust the tops with powdered sugar just before serving.Powdered sugar
Notes
Frequently Asked Questions
Standard ramekins are 6 oz (180 ml), but you can use sizes from 5–8 oz. Smaller ramekins may need slightly less baking time, while larger ones may need a bit more.
Soufflés are best served immediately after baking, as they will start to deflate once out of the oven. You can prepare the batter in advance, but bake it right before serving.
Common reasons include under-whipped egg whites, over-folding the mixture, or using a chocolate mixture that’s too hot when combined with the yolks. Make sure to fold gently and check the chocolate temperature.
Yes, but dark chocolate gives a richer, more stable rise. Milk chocolate can make the soufflé sweeter and slightly softer.
It’s not recommended. Freezing affects the airy texture, and the soufflé will not rise properly when baked from frozen.
The soufflé should be puffy with set edges but still slightly soft in the centre. Avoid overbaking, as it can become dry.
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