Description
Classic French chocolate soufflé brings elegant drama to dessert tables with rich, airy perfection. Delicate chocolate clouds rise from ramekins, promising pure indulgence for passionate chocolate enthusiasts who savor culinary magic.
Ingredients
Scale
Main Ingredients:
- 4 tablespoons (60 ml) unsalted butter, cut into 4 pieces
- 4 ounces (113 grams) semi-sweet chocolate bar, coarsely chopped
- 3 large eggs, separated
- 1 teaspoon (5 ml) pure vanilla extract
Stabilizing Ingredients:
- 3 tablespoons (37.5 grams) granulated sugar
- ⅛ teaspoon (0.625 ml) salt
- ⅛ teaspoon (0.625 ml) cream of tartar
Ramekin Preparation:
- 1 tablespoon (15 ml) unsalted butter, extra soft
- 4 teaspoons (20 grams) granulated sugar
Instructions
- Establish a double boiler or microwave setup to gently melt the chocolate and butter, stirring at 20-second intervals until completely smooth and glossy. Allow the mixture to cool slightly to prevent egg curdling.
- Incorporate egg yolks, vanilla extract, and a pinch of salt into the melted chocolate mixture, whisking until thoroughly combined and creating a rich, velvety base.
- Sanitize another mixing bowl and use an electric mixer to whip egg whites with cream of tartar, initially creating soft, billowy peaks that gradually transform into stiff, glossy meringue as sugar is incrementally added.
- Execute a delicate folding technique, introducing the airy egg white meringue into the chocolate base in three carefully measured additions, preserving the mixture’s delicate volume and preventing deflation.
- Refrigerate the prepared soufflé batter for 5-10 minutes while preheating the oven to 400°F (204°C), ensuring optimal temperature for perfect rising.
- Prepare ramekins by thoroughly brushing interior surfaces with softened butter, then dusting with granulated sugar, tapping out any excess to create a non-stick coating that promotes even rising.
- Distribute the chilled soufflé batter evenly among prepared ramekins, smoothing surfaces and creating a subtle indentation around the edges to encourage uniform expansion during baking.
- Position ramekins in the preheated oven and bake at 375°F (191°C) for 13-14 minutes, watching for a set exterior with a subtle center jiggle that indicates perfect souffle texture.
Notes
- Prepare ramekins ahead of time by buttering and sugaring to prevent sticking and create a delightful crispy exterior.
- Chilling the batter briefly helps stabilize the soufflé structure, ensuring a more consistent rise during baking.
- Soft peaks in egg whites are crucial for achieving the signature light and airy texture of a perfect chocolate soufflé.
- Folding egg whites gently preserves the delicate air bubbles, which give the soufflé its impressive height and fluffy consistency.
- Temperature control is key: use room temperature ingredients and maintain precise oven heat for optimal soufflé performance.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 211
- Sugar: 12g
- Sodium: 87mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 124mg