Description
This classic chocolate soufflé recipe yields light, fluffy, and rich individual soufflés with a delicate crackly top and a soft, spongy center. Perfect for an impressive dessert, the process involves melting chocolate with butter, whipping egg whites to stiff peaks, folding gently, and baking in sugared ramekins to achieve an elegant rise.
Ingredients
Soufflé Batter
- 4 Tablespoons (1/4 cup; 56g) unsalted butter, cut into 4 tablespoon-size 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
Prepping The Ramekins
- 1 Tablespoon (14g) unsalted butter, extra soft
- 4 teaspoons (16g) granulated sugar
Instructions
- Melt Butter and Chocolate: Using a double boiler or microwave in 20-second increments, melt together the 4 tablespoons of butter and chopped chocolate until fully combined. Stir well and cool slightly for about 3-5 minutes.
- Add Egg Yolks and Flavoring: Whisk the 3 egg yolks, 1 teaspoon vanilla extract, and 1/8 teaspoon salt into the melted chocolate mixture. Set aside.
- Beat Egg Whites: In a clean, residue-free bowl, beat the 3 egg whites with 1/8 teaspoon cream of tartar on high speed until soft peaks form, approximately 2 minutes. Gradually add 3 tablespoons granulated sugar in three 1-tablespoon increments, beating briefly between additions. Continue beating until stiff glossy peaks form, about 2 more minutes. Be careful not to overbeat.
- Fold Egg Whites into Chocolate: Gently fold the beaten egg whites into the chocolate mixture in three separate additions. Fully incorporate each addition before adding more, being careful not to deflate the mixture.
- Chill Batter and Preheat Oven: Refrigerate the combined batter for 5-10 minutes while you preheat the oven and prepare ramekins. Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- Prepare Ramekins: Brush four 6-ounce straight-sided oven-safe ramekins generously with the softened butter. Sprinkle 4 teaspoons granulated sugar into each, shaking to fully coat the insides. Discard any excess sugar. Place ramekins on a baking sheet.
- Fill Ramekins: Divide the soufflé batter evenly among the ramekins. Smooth the tops with a knife or icing spatula. Run a knife or your thumb around the inside rim to create a small gap between batter and edge. Wipe any batter off the edges as needed.
- Bake: Place the baking sheet with ramekins into the preheated oven. Immediately reduce the temperature to 375°F (191°C). Bake for 13-14 minutes until the edges are set and the center gently jiggles when tapped. Avoid opening the oven door during baking to prevent collapsing.
- Serve Immediately: Remove soufflés from oven and serve immediately plain or with your choice of toppings. Soufflés will begin to fall within minutes but retain a pleasant texture underneath the crisp top. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Use a residue-free bowl to ensure egg whites whip properly.
- Do not overbeat egg whites; they should be stiff but still glossy.
- Folding should be gentle to retain air and volume.
- Prepare ramekins with butter and sugar to help soufflés climb and create a crust.
- Serve soufflés immediately for best texture; they deflate quickly after coming out of the oven.
- Soufflé batter can be made up to 2 days in advance and refrigerated properly.
- Do not open the oven door frequently during baking to avoid collapse.
