Description
Rich chocolate soufflé emerges as a classic French dessert that promises elegant indulgence. Delicate yet dramatic, this recipe delivers sweet sophistication when you crave a luxurious after-dinner treat.
Ingredients
Scale
- 4 tbsps (60 ml) unsalted butter, cut into 4 pieces
- 4 oz (113 g) semi-sweet chocolate bar, coarsely chopped
- 3 large eggs, separated
- 1 tsp (5 ml) pure vanilla extract
- 3 tbsps (37.5 g) granulated sugar
- 1/8 tsp (0.625 ml) salt
- 1/8 tsp (0.625 ml) cream of tartar
- 1 tbsp (15 ml) unsalted butter, extra soft
- 4 tsps (20 g) granulated sugar
Instructions
- Chocolate Melting: Utilize a double boiler or microwave to gently liquefy chocolate and butter, stirring at brief intervals until achieving a seamless, lustrous consistency. Allow slight cooling to prevent egg protein coagulation.
- Base Composition: Integrate egg yolks, vanilla extract, and salt into the molten chocolate mixture, whisking until a luxurious, uniform base emerges with silky texture and rich depth.
- Meringue Formation: Employ an electric mixer to transform egg whites and cream of tartar, progressively developing soft peaks that evolve into glossy, rigid meringue with gradual sugar incorporation.
- Delicate Incorporation: Gently fold meringue into chocolate base using precise, measured additions, maintaining volumetric integrity and preventing structural collapse of the airy mixture.
- Preparation Sequence: Chill batter briefly while preheating oven to 400°F (204°C), simultaneously preparing ramekins by meticulously coating interior surfaces with butter and granulated sugar to ensure seamless release.
- Batter Distribution: Evenly allocate chilled soufflé mixture into prepared ramekins, creating subtle peripheral indentations to promote uniform vertical expansion during thermal processing.
- Thermal Transformation: Bake at 375°F (191°C) for approximately 13-14 minutes, monitoring for a firm exterior with a delicately tremulous center, signaling perfect souffle configuration.
Notes
- Precision Matters: Measure ingredients exactly to ensure the soufflé rises perfectly and maintains its delicate structure.
- Temperature Control: Keep ingredients at room temperature for smoother mixing and better volume in egg whites.
- Gentle Folding Technique: Use a spatula with light, sweeping motions to preserve the air bubbles that give soufflé its signature lift.
- Timing is Critical: Serve immediately after baking, as soufflés deflate quickly and lose their dramatic rise within minutes of leaving the oven.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 265
- Sugar: 17 g
- Sodium: 80 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 130 mg