Ah, the chocolate soufflé—it’s the little black dress of the dessert world. Effortlessly classy, yet a touch intimidating, like trying to dance at your cousin’s wedding after one too many glasses of wine. But imagine this:
a cloud of rich, velvety chocolate that practically whispers sweet nothings to your taste buds. And yes, it really is that easy.
Steps
- Melt the butter and chopped chocolate together using a double boiler or microwave, then allow the mixture to cool for a few minutes.
- Whisk together the egg yolks, vanilla extract, and salt, and then mix it into the slightly cooled chocolate mixture.
- In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar and continue beating until the mixture reaches stiff, glossy peaks.
- Carefully fold the beaten egg whites into the chocolate mixture in three separate additions, ensuring each addition is well combined before adding more.
- Chill the batter in the refrigerator for 5-10 minutes while you preheat the oven to 400°F (204°C) and prepare the ramekins.
- Generously butter the ramekins and coat them with sugar, making sure each ramekin is evenly covered. Place them on a baking sheet.
- Spoon the batter into the prepared ramekins, smooth the surface, and run a utensil around the rim to create a small gap between the batter and the edge of the ramekin.
- Place the ramekins in the oven, immediately reducing the temperature to 375°F (191°C), and bake for 13-14 minutes until the edges are set and the centers slightly jiggle.
- Once done, remove the soufflés from the oven and serve them immediately, optionally garnishing with toppings like confectioners’ sugar, whipped cream, or fresh raspberries.
Ingredients
- 4 tablespoons (56g) unsalted butter, divided into 4 pieces
- 4 ounces (113g) semi-sweet chocolate, roughly chopped
- 3 large eggs, separated into yolks and whites
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon (14g) unsalted butter, very soft
- 4 teaspoons (16g) granulated sugar
FAQ
- What kind of chocolate should I use for the soufflé?
- It’s best to use semi-sweet or bittersweet baking chocolate, which you’ll find in the baking aisle. Brands like Ghirardelli and Bakers are recommended for their quality. Avoid using chocolate chips as they can affect the flavor, texture, and rise of the soufflé.
- Can I make the soufflé batter ahead of time?
- Yes, you can prepare the batter up to two days in advance. Keep it covered in the refrigerator. If it’s been refrigerated for more than an hour, you may need to add an extra minute to the baking time. Freezing the batter or baked soufflés is not recommended.
- Why did my soufflé collapse after baking?
- Soufflés can fall due to under-whipped egg whites, over-mixing which deflates the batter, or opening the oven door too frequently. It’s crucial to serve the soufflé immediately after baking as it will start to fall within minutes.
- What can I serve with chocolate soufflé?
- While soufflé can be served plain, popular toppings include a dusting of confectioners’ sugar, whipped cream, fresh raspberries, crème anglaise, red wine chocolate ganache, or salted caramel. Feel free to get creative with garnishes!
- Are there any alternatives to cream of tartar in the recipe?
- Cream of tartar is essential for helping the egg whites maintain their peaks. However, in a pinch, you can substitute with an equal amount of lemon juice or white vinegar for similar results.
Tips
- Use Quality Chocolate: Opt for semi-sweet or bittersweet baking chocolate bars, like those from Ghirardelli or Bakers. Avoid chocolate chips as they contain stabilizers that can affect the texture and rise of your soufflé.
- Properly Whip Egg Whites: Ensure egg whites are beaten to soft peaks before gradually adding sugar until stiff peaks form. This step is crucial for achieving the desired rise, as the egg whites act as the sole leavening agent.
- Chill the Batter: Before baking, refrigerate the batter for 5-10 minutes while the oven preheats. This helps thicken the batter slightly, which can contribute to a taller rise.
- Adjust Oven Temperature: Start by preheating the oven to 400°F (204°C), but immediately lower it to 375°F (191°C) once the soufflés are placed inside. This initial burst of heat aids in rising, while the reduced temperature ensures even cooking.
Equipment
- 6-Ounce Oven-Safe Ramekins: Specifically mentioned as the best option for baking the soufflé.
- Double Boiler: Optional, but useful for melting chocolate.
- Handheld Mixer or Stand Mixer with Whisk Attachment: Necessary for whipping egg whites.
- Flat Icing Spatula: Used for smoothing down the surface of the batter and creating a “channel” around the rim.
- Egg White Separator: Helpful for separating egg whites from yolks.
- Glass or Metal Mixing Bowls: Required for mixing ingredients, especially for whipping egg whites.
- Whisk: Essential for mixing ingredients together.
