Description
French chocolate soufflé delivers pure elegance on a dessert plate. Rich chocolate melts into a cloud-like creation that promises delicate indulgence you cannot resist.
Ingredients
Scale
Chocolate Soufflé
Primary Ingredients:
- 4 ounces (113 grams) semi-sweet chocolate bar, coarsely chopped
- 3 large eggs, separated
- 4 tablespoons (60 milliliters) unsalted butter, cut into 4 pieces
- 3 tablespoons (45 grams) granulated sugar
Flavor Enhancers:
- 1 teaspoon (5 milliliters) pure vanilla extract
- ⅛ teaspoon (0.6 grams) salt
- ⅛ teaspoon (0.6 grams) cream of tartar
Ramekin Preparation:
- 1 tablespoon (15 milliliters) unsalted butter, extra soft
- 4 teaspoons (20 grams) granulated sugar
Instructions
- Establish a double boiler or prepare a microwave-safe bowl, melting unsalted butter and dark chocolate together, stirring every 20 seconds until achieving a glossy, uniform consistency. Allow the mixture to cool for 2-3 minutes.
- Incorporate large egg yolks, pure vanilla extract, and kosher salt into the slightly cooled chocolate mixture, whisking until thoroughly blended. Set aside at room temperature.
- Utilize a separate clean mixing bowl to whip egg whites with cream of tartar, using an electric mixer on medium speed until soft, billowy peaks emerge.
- Gradually introduce granulated sugar into the egg white mixture, continuing to beat until stiff, glossy peaks form that hold their shape distinctly.
- Gently fold the whipped egg whites into the chocolate base using a silicone spatula, executing the process in three deliberate increments to maintain maximum volume and prevent deflation.
- Refrigerate the soufflé batter for 7-8 minutes while preheating the oven to 375°F (191°C) and positioning the rack in the center position.
- Prepare 4-6 ramekins by thoroughly coating interior surfaces with softened unsalted butter, then dusting evenly with fine granulated sugar, tapping out any excess.
- Distribute the soufflé batter carefully into prepared ramekins, filling approximately 3/4 full and creating a slight indentation around the rim to encourage even rising.
- Bake for 12-15 minutes, monitoring until edges appear set but centers remain slightly trembling when gently nudged. Serve immediately for optimal texture and presentation.
Notes
- Timing is crucial when making soufflés, so have all ingredients measured and ready before starting.
- Double-checking ingredient temperatures helps ensure a perfectly risen and creamy chocolate soufflé.
- Avoid opening the oven during baking, as sudden temperature changes can cause soufflés to deflate dramatically.
- Serve immediately after baking to capture the magical moment of dramatic puffiness and rich chocolate flavor.
- Room temperature eggs whip more effectively and create better volume for a light, airy texture.
- Greasing ramekins with softened butter and sugar coating helps soufflés climb evenly up the sides during baking.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg