Description
This classic Chocolate Soufflé recipe delivers a light, airy, and deeply chocolatey dessert that’s perfect for special occasions or indulgent treats. Featuring a delicate balance of rich baking chocolate and whipped egg whites, this soufflé puffs up beautifully in the oven to create a stunning presentation with a luscious, molten center. Quick to prepare yet impressive, it’s an elegant dessert that pairs wonderfully with a dusting of powdered sugar.
Ingredients
Scale
Chocolate Base
- 4 tablespoons unsalted butter (plus more for greasing)
- 5 ounces baking chocolate
- 4 large egg yolks (room temperature)
- 1 teaspoon vanilla extract
- Pinch of salt
Meringue
- 4 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
Finishing
- Powdered sugar (for dusting)
Instructions
- Prepare Ramekins: Preheat your oven to 375°F (190°C). Generously butter four 6-ounce ramekins to prevent sticking and help the soufflé rise evenly.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine the butter and baking chocolate. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Set aside to cool slightly.
- Mix Egg Yolks with Chocolate: Using an electric mixer, whisk the egg yolks, vanilla extract, and a pinch of salt into the melted chocolate and butter mixture until smooth and well integrated. Set this mixture aside.
- Whip Egg Whites: Clean the mixer beaters thoroughly to avoid any grease. In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form, about 2 minutes. Gradually add the granulated sugar while continuing to beat until the egg whites become very stiff, glossy, and hold firm peaks.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the chocolate mixture in small portions. Gently combine to maintain as much air as possible, ensuring the soufflé batter remains light and fluffy.
- Fill and Bake: Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 13-15 minutes, or until the tops are puffed, set, and just beginning to brown, while the centers remain slightly soft.
- Serve: Remove from the oven and immediately dust each soufflé with powdered sugar. Serve straight away for the best texture and dramatic presentation.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipped.
- Use a clean, grease-free bowl and beaters to achieve stiff peaks in egg whites.
- Avoid overmixing when folding the egg whites to keep the mixture airy.
- Serve immediately as soufflés will start to deflate quickly once out of the oven.
- You can substitute the granulated sugar with superfine sugar for smoother meringue.
- For an extra touch, serve with fresh berries or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Chocolate Soufflé, French Dessert, Chocolate Dessert, Light Chocolate Soufflé, Elegant Dessert
