Chocolate Souffle Recipe

The way a Chocolate Soufflé combines richness and lightness makes it a perfect dessert. The recipe calls for high-quality bittersweet chocolate, ensuring a deep, satisfying flavor.

Greasing and dusting the ramekins with unsalted butter and granulated sugar creates a perfect base for the soufflé to rise beautifully. The combination of egg yolks, vanilla extract, and a pinch of salt wonderfully balances the flavors.

Whipping the eggs with cream of tartar yields the iconic airy structure we all know and love. Dusting with powdered sugar at service time is all the “garnish” this dessert needs to make it sing.

Ingredients

Bittersweet Chocolate:
Delivers exceptional taste and provides antioxidants; fundamental to sweetness.

Unsalted Butter:
Imparts smoothness and wetness; increases density.

Egg Yolks:
Add richness and color to contribute to the texture.

Egg Whites:
Create an airy texture for structure; low-calorie protein.

Granulated Sugar:
Makes the batter more palatable; assists in crust formation.

Vanilla Extract:
Contributes to richness and scent; amplifies the taste of chocolate.

All-Purpose Flour:
Offers just a bit of structure; thickens the batter.

Cream of Tartar:
Maintains the stability of egg whites; guarantees a uniform rise.

Ingredient Quantities

• 2 tablespoons unsalted butter, softened (for greasing)
• 2 tablespoons granulated sugar (for dusting)
• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup whole milk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup granulated sugar
• 5 large egg whites
• 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 375°F (190°C). With the softened butter, grease four 8-ounce ramekins, and with the granulated sugar, dust the insides of the ramekins. Tap out any excess sugar.

2. In a double boiler or a bowl that can withstand heat, placed over a gentle simmer of water, melt the chopped bittersweet chocolate along with the other 2 tablespoons of unsalted butter, using a heatproof spatula to stir the mixture until it becomes a smooth sauce. Remove the bowl from the heat.

3. A small saucepan holds the ingredients that make up the thickened and smooth milk base for this dish. Pouring whisked flour into the milk, I set up for the first essential construction of this dish. When I first attempted these proportions, creating the mousse, I made it through this first step and then wasn’t able to proceed, meeting a halt in the second (and nearly last!) step.

4. In a mixing bowl, meld the melted chocolate mixture with the milk mixture; then incorporate the egg yolks, along with the vanilla extract and salt. The result should be a well-stirred, homogenous blend.

5. In a clean mixing bowl, using an electric mixer at medium speed, mix the egg whites and cream of tartar until soft peaks form. Slowly add in the 1/4 cup of granulated sugar while mixing. Continue to mix until the combination holds stiff, glossy peaks.

6. Lighten the chocolate mixture by folding in one-third of the egg whites. Then, with the same delicate care, fold in the rest of the egg whites until just incorporated. This is not a place to be too vigorous. If you deflate the mixture now, you will not have a soufflé-like cake.

7. Split the souffle mixture among the prepared ramekins, filling each nearly to the top. Run your thumb around the inside edge of each ramekin to ensure that the souffles will rise evenly.

8. Set the ramekins on a baking sheet and place them in the preheated oven for 12-15 minutes. The souffles will rise and have a slight jiggle in the center when they are done.

9. Take it out of the oven and, if you wish, coat it with powdered sugar.

10. Serve right away, because souffles fall fast after they come out of the oven. Now relish this rich, featherweight chocolate souffle!

Equipment Needed

1. Oven
2. Four 8-ounce ramekins
3. Double boiler or heatproof bowl with saucepan
4. Heatproof spatula
5. Small saucepan
6. Whisk
7. Mixing bowls (at least 2)
8. Electric mixer
9. Baking sheet
10. Measuring spoons
11. Measuring cups

FAQ

• Can I use milk chocolate instead of bittersweet chocolate? Yes, you can, but the soufflé will be sweeter and lack some of the rich depth provided by bittersweet chocolate.
• Why is it important to grease and sugar the ramekins?To allow the soufflé to rise evenly, do not neglect to grease and sugar the ramekins. This will ensure that the tasty and, dare I say, delicate texture of the soufflé will not cling to the sides when it’s time to serve. And while we’re on the subject of delicate textures, let me assure you that this soufflé will not fall as quickly as some soufflés do, but only because it is dense with flavor and rich with chocolate.
• How do I know when the soufflé is done baking?When it has risen well and the top is set yet lightly wobbly when gently shaken, the soufflé is finished. This means it has a luscious, creamy center.
• What can I use if I don’t have cream of tartar?You can substitute cream of tartar with an equal amount of lemon juice or white vinegar to stabilize egg whites when you don’t have cream of tartar.
• Can I prepare the soufflé mixture in advance?Baking should occur instantly when it comes to soufflés. Still, if you’re not up for immediate baking, you can take a few hours to prepare the chocolate base ahead of time. Then, just before baking, beat the egg whites until they’re light and fluffy and carefully fold them into the chocolate base.
• Why do the egg whites need to be beaten with cream of tartar?The egg whites need stabilizing if they are to perform their most important job—rising, in this case—and cream of tartar (potassium bitartrate) is a very mild acid that does this.

Substitutions and Variations

Bittersweet chocolate may be replaced with semisweet chocolate or dark chocolate of similar cocoa content.
Butter that is not salted: Use salted butter, and lower the amount of salt you add to the recipe.
Whole milk: Substitute with a combination of half-and-half and a mixture of 1/4 cup heavy cream and 1/4 cup water.
All-purpose flour: Substitute with an equal amount of cake flour for a lighter texture, or a gluten-free flour blend for a gluten-free soufflé.