Chocolate Soufflé
A soufflé can be one of the most intimidating desserts to make as it can go wrong in so many ways - over mixing, too much or too little heat, opening the oven too soon etc. Fear not! This recipe is quite simple and even novice bakers can expect a successful outcome. I have found this recipe has only gotten better for me over time as I’ve learned the quirks of my oven (they all have them!) and is frequently requested from my roommates when we need something chocolatey and light — Alysha
Total Time: 45 minutes
Difficulty: 3/5
Tested: YES
Makes: 4 soufflés
Ingredients
4 tbsps unsalted butter, cut into 1 inch squares
4 ounce (113g) semi-sweet bakers chocolate bar, coarsely chopped
3 large eggs, separated
1 tsp pure vanilla extract
1/8 tsp salt
1/8 tsp cream of tartar*
3 tbsp granulated sugar
For Ramekins
1 tbsp (15g) unsalted butter, extra soft
4 tsp (16g) granulated sugar
**Although the cream of tartar is only needed in small quantities for this recipe — it is essential for the soufflé to rise! You can typically find this in most groceries stores in the baking aisle.
Method
For the batter. Melt the the butter and the chopped chocolate together in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Cool for 5 minutes. Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
Using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.
Refrigerate the batter for 10 minutes as you preheat the oven and prepare the ramekins. (If you are making ahead, cover batter with plastic wrap — the batter can be made up to 2 days in advance).
Preheat oven to 400°F (204°C), ensuring the oven rack is in the lowest position.
To prepare the ramekins: Brush four 6-ounce oven-safe ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
Spoon batter evenly into ramekins. Using a knife or spatula, smooth down the surface and create a “channel” between the batter and the rim of the ramekin.
Place baking sheet with ramekins in oven. Immediately reduce oven temperature to 375°F (191°C)*. Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. DO NOT open/close the oven while baking — this will cause the soufflés to collapse.
Remove from the oven and serve immediately plain or dusted lightly with icing sugar. Soufflés begin to fall within minutes. You can cover and store leftovers in the refrigerator for up to 3 days (it will be more of a fudgey, denser texture once it cools).
*NOTE The immediate change in temperature allows for a better rise in the soufflé and creates a slightly crispy top without overcooking the inside.