Description
Silky French chocolate soufflé delivers pure indulgence with its airy chocolate essence and rich cocoa profile. Delicate yet bold, this classic dessert invites passionate chocolate enthusiasts to savor a moment of pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) semi-sweet chocolate bar, coarsely chopped
- 3 large eggs, separated
- 3 tablespoons (38 grams) granulated sugar
Baking Ingredients:
- 4 tablespoons (56 grams) unsalted butter, cut into 4 pieces
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
Ramekin Preparation:
- 1 tablespoon (14 grams) unsalted butter, extra soft
- 4 teaspoons (16 grams) granulated sugar
Instructions
- Carefully melt of chocolate and of unsalted butter together using a double boiler or microwave, stirring until achieving a glossy, uniform consistency. Allow the mixture to cool for 2-3 minutes.
- Incorporate egg yolks, pure vanilla extract, and a pinch of kosher salt into the chocolate mixture, whisking until thoroughly combined and smooth.
- Using a pristine mixing bowl, whip egg whites with cream of tartar, initially creating soft, billowy peaks that gently curl when the whisk is lifted.
- Gradually introduce granulated sugar while continuing to beat the egg whites, transforming the mixture into stiff, glossy peaks that hold their shape dramatically.
- Gently fold the whipped egg whites into the chocolate base, using a spatula and executing three careful incorporations to preserve the delicate airiness.
- Refrigerate the soufflé batter for 5-7 minutes to slightly stabilize the mixture while preheating the oven to 375°F (190°C).
- Prepare ceramic ramekins by generously brushing with softened butter and coating evenly with fine granulated sugar, tapping out any excess.
- Delicately fill each prepared ramekin, smoothing the surface and creating a subtle raised rim to encourage an elegant rise during baking.
- Position the ramekins in the preheated oven and bake for 12-14 minutes, watching for a set exterior with a subtle jiggle at the center, indicating perfect soufflé texture.
Notes
- Cooling the chocolate mixture helps prevent scrambling the egg yolks and creates a smoother texture.
- Chilling the batter before baking allows the soufflé to rise more evenly and maintain its delicate structure.
- Coating ramekins with butter and sugar ensures the soufflés release easily and develop a crisp, caramelized exterior.
- Beating egg whites to stiff peaks creates the signature light and airy texture that makes soufflés so irresistible.
- Folding egg whites gently prevents deflating the delicate foam, which is crucial for achieving maximum lift and volume.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 26g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 7g
- Cholesterol: 210mg