Easy Dark Chocolate Soufflé Recipe
The chocolate souffle comes out rich, light, and fluffy, and oh so chocolatey.
While chocolate soufflé can seem intimidating at first, they're actually a lot easier and quicker to make than people think.
The main thing to remember is not to get any egg yolk in your egg whites. If you can make sure there's no cross-contamination you'll be good. Believe it or not, it's simple to master soufflé.
Servings: 4
Calories: 360kcal
Ingredients
- 5 tablespoons granulated sugar
- 5 oz. dark chocolate I used 70% cocoa content
- 3 egg yolks
- 6 egg whites
- Pinch of kosher salt
- ¼ teaspoon cream of tartar
- Powdered sugar for dusting
- 1 tablespoon butter and 2 tablespoons granulated sugar to coat the ramekins
Instructions
- Preheat the oven to 375 degrees.
- Grease with butter four 3 1/2 inch ramekins with butter. Pour a couple of teaspoons of granulated sugar into each ramekin, cover with saran wrap, and toss to coat the inside. Spill out the remaining sugar. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.
- Melt chocolate in a bowl set over a saucepan of simmering water, or you carefully microwave it on medium at 30-second intervals until it is melted. Stir occasionally until smooth.
- Beat the yolks until creamy in a separate bowl. Remove the chocolate from the heat and mix in the yolks.
- In a separate bowl, use a mixer to whip the egg whites, salt, and cream of tartar until it starts to foam up (soft peaks).
- Add the 5 tablespoons of granulated sugar, and continue to mix on high until it is glossy and firm (hard peaks).
- With a spatula, thoroughly fold about 1/4 of the whites into the chocolate. Now very gently, fold in the remaining egg whites into the chocolate sauce in three batches. Keep it as foamy and light as you can.
- Spoon the mixture into the ramekins. If you want more of a "hat" top (see our cheese soufflé recipe), you can fill to the rim, then run your finger around the inside edge of the ramekin.
- Bake for about 12 minutes, then quickly and without jarring the soufflés, remove them from the oven and dust with powdered sugar if you like, or keep them naked.
- Serve quickly because they will start to collapse after a minute or so (this is what makes soufflés so fragile and special).
Notes
Serve right out of the oven because, after a few minutes, the souffle will start to collapse.
Nutrition
Serving: 1g | Calories: 360kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 200mg | Sugar: 14g