Chocolate Soufflé
Ingredients
SOUFFLÉ
- 1/4 cup unsalted butter cut into 4 Tablespoon size pieces
- 4 oz semi-sweet chocolate 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
PREPPING THE RAMEKINS
- 1 tbsp unsalted butter extra soft
- 4 tsp granulated sugar
Instructions
SOUFFLÉ
- Melt 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
- Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
- In a completely clean residue-free medium glass or metal mixing bowl, 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 in 3 additions about 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 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
- Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
PREPPING THE RAMEKINS
- Brush four 6-ounce oven-safe straight sided 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 icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
BAKE
- Place baking sheet with ramekins on top in the 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. Avoid opening/closing the oven too much.
- Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.
Notes
- Make-Ahead Instructions: You can prepare the soufflé batter up to 2 days in advance (steps 1-4). Cover and refrigerate the batter in the mixing bowl or in the ramekins/dish until ready bake. Add another minute or so to the bake time if you refrigerated it for longer than 1 hour. I do not recommend freezing this soufflé batter or the baked and cooled soufflés.
- Toppings: You can serve chocolate soufflé plain, but crème anglaise is a popular option. Dust with confectioners’ sugar, top with a little whipped cream, and fresh raspberries. Other options include red wine chocolate ganache, salted caramel, or a fruit sauce.
- Chocolate: For the best results, use a 4-ounce “baking chocolate” bar found in the baking aisle. You can use semi-sweet, bittersweet, or even milk chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.
- Eggs: Room-temperature egg whites hold more volume, so if you can bring them to room temperature before beginning, that’s helpful.
- Cream of Tartar: You only use a small amount of cream of tartar, but it has a BIG job– it helps the egg whites hold their peaks. It’s an imperative ingredient that you cannot skip. In a pinch, the same amount of lemon juice or white vinegar can be used as a substitute. But for best results, use cream of tartar.
- Doubling This Recipe: You can double this recipe for 8 individual soufflés by doubling all of the ingredients. Beating the egg whites may take longer since you’re working with more volume.
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