Description
This decadent Chocolate Soufflé recipe yields a light and airy dessert with a rich chocolate flavor. Perfectly baked to achieve a risen, delicate texture with a slightly soft center, it’s an impressive yet straightforward treat to prepare with basic ingredients and classic techniques.
Ingredients
Scale
Chocolate Base
- 5 ounces dark or semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter, plus extra for greasing
- 3 large eggs, separated (room temperature)
- 1/2 teaspoon vanilla extract
- 1 pinch of salt
Sugar
- 3 tablespoons granulated sugar, divided
Finishing
- Powdered sugar for dusting
Instructions
- Prepare the ramekins: Preheat your oven to 375°F (190°C). Thoroughly butter the ramekins and then coat the insides with a small amount of granulated sugar, shaking out any excess to help the soufflés rise evenly and prevent sticking.
- Melt chocolate and butter: Using a double boiler or microwave in 15-second bursts, melt the chopped chocolate with the butter, stirring until smooth. Let the mixture cool slightly to avoid cooking the eggs in the next step.
- Combine yolks and flavoring: Stir the egg yolks, vanilla extract, and a pinch of salt into the melted chocolate until the mixture is smooth and fully incorporated.
- Beat egg whites: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add 2 tablespoons of the granulated sugar while continuing to beat until stiff, glossy peaks develop, which will give the soufflé its lift.
- Fold egg whites into chocolate: Lighten the chocolate mixture by folding in one-third of the whipped egg whites gently. Then fold in the remaining whites in two batches, careful to preserve the airiness without deflating the mixture.
- Fill ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full. Smooth the tops gently to ensure even rising.
- Bake the soufflés: Place the ramekins on a baking sheet and bake for 14-16 minutes until the soufflés have risen and the tops are set but centers remain slightly soft for that signature texture.
- Serve: Dust the soufflés lightly with powdered sugar and serve immediately to enjoy their full height and delicate texture.
Notes
- Use room temperature eggs to help achieve the best volume when whipping egg whites.
- Be careful not to overfold the egg whites into the chocolate mixture to maintain lightness.
- Serve immediately after baking as soufflés will deflate quickly once out of the oven.
- You can substitute semi-sweet chocolate with dark chocolate for a richer and more intense chocolate flavor.
- If you don’t have a double boiler, melting chocolate gently in the microwave in short intervals and stirring often prevents burning.
