Ah, chocolate soufflé—a dessert that feels like a warm hug on a chilly evening. It’s like capturing a bit of magic in a ramekin, and the joy of watching it rise in the oven is unmatched. I remember the first time I made it, and let me tell you, the anticipation was almost as delicious as the soufflé itself.
Steps
- Melt the butter and chopped chocolate together using a double boiler or microwave. Stir until fully combined and let it cool for a few minutes.
- Mix the egg yolks, vanilla extract, and salt into the cooled chocolate mixture. Set this aside for later use.
- In a clean mixing bowl, beat the egg whites and cream of tartar using a mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks are achieved.
- Carefully fold the beaten egg whites into the chocolate mixture in three additions. Make sure each addition is fully incorporated before adding the next.
- Chill the batter in the refrigerator for 5-10 minutes while the oven preheats. This step will slightly thicken the batter.
- Preheat the oven to 400°F (204°C) and prepare the ramekins by brushing them with softened butter and coating them with sugar. Discard any excess sugar.
- Divide the batter evenly among the ramekins and smooth the tops. Create a “channel” around the rim to encourage upward rise.
- Place the ramekins on a baking sheet and immediately reduce the oven temperature to 375°F (191°C). Bake for 13-14 minutes until the edges are set and the center jiggles slightly.
- Remove from the oven and serve immediately with your choice of toppings. The soufflés will begin to fall within minutes, so have your garnishes ready.
Ingredients
- 4 tablespoons (56g) unsalted butter, cut into 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
- 1 tablespoon (14g) unsalted butter, extra soft
- 4 teaspoons (16g) granulated sugar
FAQ
- What kind of chocolate should I use for making soufflé?
- Use semi-sweet or bittersweet baking chocolate, which is sold in bars in the baking aisle. Brands like Ghirardelli and Bakers are recommended. Avoid using chocolate chips as they may affect the flavor, texture, and rise of the soufflé.
- Can I substitute cream of tartar in the recipe?
- While cream of tartar is crucial for helping egg whites hold their peaks, you can substitute it with an equal amount of lemon juice or white vinegar if necessary. However, for optimal results, it’s best to use cream of tartar.
- Why did my chocolate soufflé fall?
- Common reasons include under-whipped egg whites, over-mixed or deflated batter, opening the oven too often, or waiting too long to serve. Serve the soufflé immediately after baking to maintain its height.
- What are some topping suggestions for chocolate soufflé?
- You can serve it plain or with toppings like crème anglaise, confectioners’ sugar, whipped cream, fresh raspberries, red wine chocolate ganache, or salted caramel.
- Can I prepare the soufflé batter ahead of time?
- Yes, you can prepare the batter up to 2 days in advance. Store it covered in the refrigerator. If chilled for more than an hour, add a minute or so to the bake time when you’re ready to bake. Avoid freezing the batter or baked soufflés.
Tips
- Choose Quality Chocolate: For the best flavor and texture, use high-quality semi-sweet or bittersweet baking chocolate. Brands like Ghirardelli or Bakers are recommended. Avoid using chocolate chips as they may affect the soufflé’s rise and consistency.
- Properly Whip Egg Whites: Achieving the right rise in your soufflé depends on correctly whipping the egg whites. Beat them with cream of tartar until soft peaks form, then gradually add sugar while continuing to beat until stiff peaks are achieved. This step is crucial as the whipped egg whites are responsible for the soufflé’s lift.
- Chill the Batter Before Baking: After preparing the batter, chill it in the refrigerator for 5-10 minutes as the oven preheats. This brief chilling period helps thicken the batter slightly, contributing to a taller rise when baked.
- Adjust Oven Temperature: Begin by preheating the oven to 400°F (204°C), but immediately lower it to 375°F (191°C) once the soufflés are placed inside. The initial high temperature helps the soufflé rise, while the reduced heat ensures even cooking.
Equipment
- 6-ounce Oven-Safe Ramekins – These are essential for baking individual soufflés, and having straight-sided ones helps with the rise.
- Double Boiler – Although optional, this is useful for melting chocolate and butter gently.
- Handheld Mixer or Stand Mixer with Whisk Attachment – Necessary for whipping egg whites to the correct consistency.
- Egg Separator – Helps in separating egg yolks from whites easily and cleanly.
- Flat Icing Spatula – Useful for smoothing the batter and running along the rim of the ramekins.
