Description
Mastering this chocolate soufflé recipe reveals French culinary elegance with precise techniques. Rich chocolate and airy texture combine for an indulgent dessert that will leave diners impressed.
Ingredients
Scale
- 3 large eggs, separated
- 4 oz (113 g) semi-sweet chocolate bar, coarsely chopped
- 3 tbsps (38 g) granulated sugar
- 4 tbsps (56 g) unsalted butter, cut into 4 pieces
- 1 tsp pure vanilla extract
- 1 tbsp (14 g) unsalted butter, extra soft
- 4 tsps (16 g) granulated sugar
- 1/8 tsp salt
- 1/8 tsp cream of tartar
Instructions
- Chocolate Melting: Merge chocolate and butter in a double boiler, stirring until achieving a glossy, uniform consistency. Allow brief cooling.
- Flavor Integration: Whisk egg yolks, vanilla extract, and salt into the chocolate mixture until completely smooth and well-incorporated.
- Egg White Preparation: Whip egg whites with cream of tartar, progressively adding sugar until forming robust, dramatic peaks that maintain structural integrity.
- Batter Composition: Carefully fold whipped egg whites into chocolate base using delicate, minimalist strokes to preserve airiness and volume.
- Ramekin Preparation: Coat ceramic dishes with butter and fine sugar, ensuring even, thorough coverage to facilitate perfect soufflé release.
- Baking Process: Position ramekins in a preheated 375°F (190°C) oven, baking 12-14 minutes until exterior sets with a subtle central jiggle, indicating ideal soufflé texture.
Notes
- Prep Surface Carefully: Clean all utensils and bowls thoroughly to prevent any fat contamination, which can deflate delicate egg whites.
- Temperature Matters: Ensure egg whites are at room temperature for maximum volume and stability during whipping.
- Folding Technique: Use a gentle, cutting motion when incorporating egg whites to maintain maximum air and prevent deflation.
- Serving Urgency: Serve soufflés immediately after baking, as they begin to collapse within minutes of removing from the oven.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg