Chocolate Soufflé
Chocolate soufflé is a light, airy dessert made by folding whipped egg whites into a rich chocolate base. It is baked until risen and set on the outside, with a soft, molten center inside.
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
Chocolate Temperatures (Melted)
Dark chocolate: 45–50°C (113–122°F)
Milk chocolate: 40–45°C (104–113°F)
Use Acid: Add a small amount of an acid, such as a pinch of cream of tartar or a few drops of lemon juice, to the egg whites while whipping. This helps stabilise the protein matrix, strengthening the air bubbles.
Baking time may vary slightly depending on the size of your ramekins. Keep a close eye on the soufflés as they bake and adjust the timing as needed, checking for set edges and a gently soft centre.
Baking time may vary depending on the size of your ramekins. For 5 oz ramekins, the baking time may be slightly shorter, around 10–12 minutes. Watch the soufflés closely as they bake.