Description
This classic Chocolate Soufflé recipe delivers a light, airy, and intensely chocolatey dessert that is perfect for special occasions or an elegant treat. With a beautifully risen top and a moist, tender center, this soufflé pairs wonderfully with fresh berries, whipped cream, or a dusting of powdered sugar. The technique involves carefully folding whipped egg whites into a rich chocolate base and baking to perfection.
Ingredients
Chocolate Batter
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, cut into 4 Tablespoon size pieces
- 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 Tablespoons (38g) granulated sugar
Ramekin Preparation
- 1 Tablespoon (14g) unsalted butter, extra soft
- 4 teaspoons (16g) granulated sugar
Instructions
- Melt Chocolate and Butter: Melt the 4 tablespoons of butter and the chopped semi-sweet chocolate together in a double boiler or in a heatproof bowl in the microwave by heating in 20-second increments, stirring between each until fully melted and combined. Let it cool slightly for 3-5 minutes.
- Mix Egg Yolks: Whisk the egg yolks, vanilla extract, and salt into the slightly cooled chocolate mixture until well incorporated and set aside.
- Beat Egg Whites: In a clean, residue-free mixing bowl, beat the egg whites with cream of tartar on high speed until soft peaks form (about 2 minutes). Gradually add the 3 tablespoons of granulated sugar in three additions, beating briefly between each. Continue beating until stiff glossy peaks form. Be careful not to overbeat.
- Fold Egg Whites into Chocolate: Gently fold the beaten egg whites into the chocolate mixture in three additions, making sure each addition is fully incorporated before adding the next. This keeps the batter light and airy.
- Chill Batter: Refrigerate the batter for 5-10 minutes to rest as you prepare the oven and ramekins.
- Preheat Oven: Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- Prepare Ramekins: Generously butter four 6-ounce oven-safe straight-sided ramekins with the softened butter. Sprinkle each with granulated sugar, rotating to coat completely and shaking out the excess sugar. Place ramekins on a baking sheet.
- Fill Ramekins: Evenly spoon the soufflé batter into the prepared ramekins. Smooth the tops with a knife or spatula. Run a knife or your thumb around the inside rim to create a channel between batter and rim, helping the soufflé rise evenly. Wipe edges clean if necessary.
- Bake Soufflés: Place the baking sheet with ramekins into the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes until edges are set and centers wiggle slightly when tapped lightly.
- Serve Immediately: Remove from oven and serve plain or with optional toppings. Soufflés will begin to fall within minutes but will still have a lovely sponge-like texture under a crackly top. Store leftovers covered in the refrigerator up to 3 days.
Notes
- Use a clean, residue-free bowl for whipping egg whites to ensure maximum volume.
- Do not overbeat egg whites; they should be stiff yet glossy and smooth.
- Folding should be gentle to maintain airiness and volume.
- Serving immediately after baking is best as soufflés will deflate quickly.
- Soufflé batter can be made up to 2 days in advance and refrigerated.
- For a deeper chocolate flavor, use high-quality semi-sweet chocolate with at least 60% cocoa.
- Room temperature eggs separate more easily and whip better.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
