Chocolate Soufflé
Ingredients
- 4 tablespoons unsalted butter plus extra for coating ramekins
- 4 ounces semisweet baking chocolate coarsely chopped
- 3 large eggs separated, at room temperature
- 3/4 teaspoon vanilla extract
- 1 pinch salt
- 1/8 teaspoon cream of tartar
- 3 tablespoons granulated sugar plus extra for coating ramekins
- Powdered sugar sifted, for optional dusting
Instructions
- Preheat the oven to 400°F. Arrange a rack in the lower‑middle position. Generously coat the interior of four 6‑ounce ramekins with softened butter, then dust with granulated sugar, tapping out the excess
- In a heatproof bowl, combine the 4 tablespoons of butter and chopped chocolate. Melt in a double boiler over barely simmering water, stirring often, or in the microwave in 20‑second bursts, stirring after each, until smooth, 1 1/2 to 2 minutes total. Let cool until just warm to the touch, about 3-5 minutes.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until the mixture is paler in color and slightly thickened, 1-2 minutes.
- Whisk the yolk mixture into the cooled chocolate mixture until completely smooth and evenly combined. Set aside.
- In a third, very clean mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), beat the egg whites and cream of tartar on medium speed until soft peaks form, 1 1/2 to 2 minutes. The peaks should softly curl over when you lift the whisk.
- With the mixer running on low, gradually add the granulated sugar to the egg whites. Once all the sugar is added, increase the speed to medium‑high and beat until the whites are thick, glossy, and hold stiff peaks that stand straight up when you lift the whisk, 2-3 minutes more. Do not overbeat.
- Whisk about one‑third of the whipped egg whites into the chocolate mixture to lighten it. Using a large spatula, gently fold in the remaining egg whites in two more additions, just until the mixture is even in color with no white streaks. Take care not to deflate the whites.
- Divide the batter evenly among the prepared ramekins, filling each almost to the top. Smooth the surfaces with a spatula. Run your clean thumb or fingertip around the inside edge of each ramekin, about 1/4 inch down from the rim, creating a shallow groove in the batter that will encourage an even rise.
- Lower the oven temperature to 375°F. Place the ramekins on a baking sheet and bake until the soufflés have risen 1 to 2 inches above the rims, the edges look set, and the centers still wobble slightly when you gently shake the pan, 12-15 minutes. Avoid opening the oven door during the first 10 minutes.
- Dust with powdered sugar, if desired, and serve at once. The soufflés will begin to deflate within a few minutes of leaving the oven.
Nutrition
Calories: 349kcalCarbohydrates: 24gProtein: 6gFat: 25gSaturated Fat: 14gSodium: 61mgFiber: 2g
Tried this recipe?Let us know how it was!