Description
This classic Chocolate Soufflé recipe delivers a light, airy, and intensely chocolatey dessert that impresses with its delicate rise and rich flavor. Perfect for special occasions or an elegant treat, the soufflé features a glossy chocolate batter lifted with whipped egg whites, baked to perfection for a delightfully soft center and slightly crisp top.
Ingredients
For the Batter
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, cut into 4 tablespoon-sized pieces
- 4 ounces (113g) semi-sweet chocolate bar, coarsely chopped
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 Tablespoons (38g) granulated sugar
For the Ramekins
- 1 Tablespoon (14g) unsalted butter, extra soft for coating
- 4 teaspoons (16g) granulated sugar for coating
Instructions
- Melt Chocolate and Butter: Combine the 4 tablespoons of butter with the chopped chocolate in a double boiler or a large microwave-safe bowl. Heat in 20-second intervals, stirring between each until fully melted and smooth. Let cool for 3-5 minutes.
- Mix Egg Yolks: Whisk the egg yolks, vanilla extract, and salt into the slightly cooled chocolate mixture until combined. Set this mixture aside.
- Beat Egg Whites: In a perfectly clean and residue-free bowl, use a mixer with a whisk attachment to beat the egg whites and cream of tartar on high speed until soft peaks form, about 2 minutes. Gradually add the granulated sugar in three separate additions, beating well after each addition until stiff, glossy peaks form (approximately 2 more minutes). Avoid over-beating.
- Fold Egg Whites into Chocolate Mixture: Gently fold the whipped egg whites into the chocolate batter in three additions, ensuring each addition is fully incorporated before adding more. Be careful to keep as much air in the mixture as possible to maintain lightness.
- Chill Batter: Refrigerate the folded batter for 5-10 minutes while you prepare the oven and ramekins. This step helps the mixture set slightly for better rise.
- Preheat Oven: Position the oven rack to the lower third and preheat the oven to 400°F (204°C).
- Prepare Ramekins: Generously brush four 6-ounce straight-sided oven-safe ramekins with the extra softened butter. Sprinkle granulated sugar evenly inside each ramekin and rotate to coat all surfaces. Discard excess sugar. Place ramekins on a baking sheet.
- Fill Ramekins: Evenly spoon the batter into each ramekin. Smooth the tops using a knife or icing spatula. Create a small channel between the batter and ramekin rim by running your finger, a spatula, or a knife around the edges, which helps the soufflé rise evenly. Optionally wipe rims clean.
- Bake Soufflés: Place the baking sheet with ramekins into the oven. Immediately reduce temperature to 375°F (191°C) and bake for 13-14 minutes. The soufflés are done when the edges are set and the centers slightly jiggle when tapped lightly. Avoid opening the oven door during baking to prevent collapse.
- Serve Immediately: Remove the soufflés from the oven and serve right away, either plain or with your choice of toppings. Soufflés will begin to deflate within minutes but will retain a delightful texture under the crisp top. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Use a clean, residue-free bowl to ensure egg whites whip properly.
- Do not overbeat the egg whites, as this can cause the soufflé to collapse.
- You can make the batter up to 2 days ahead; refrigerate tightly covered.
- Creating the channel around the batter in the ramekin helps the soufflé rise evenly.
- Serve immediately after baking for the best texture and presentation.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
