Chocolate soufflé – Easy recipe in 10 steps

Cooking Method
Cuisine
Courses
Difficulty Advanced
Time
Prep Time: 20 min Cook Time: 18 min Total Time: 38 mins
Servings 4
Description

Chocolate soufflé is a baked dessert that is mildly sweet but very rich and smooth - made with eggs, chocolate, butter and sugar. 

Ingredients
  • 3 egg whites
  • 2 egg yolks
  • 1 cup semi-sweet chocolate
  • 4 tablespoons granulated sugar ((3 TB for mixing and 1 TB for coating the ramekins))
  • 4 tablespoons unsalted butter ((3 TB for mixing and 1 TB for coating the ramekins))
  • 1 teaspoon vanilla essence
  • 1/8 teaspoon salt
  • 3/4 teaspoons cream of tartar (or 1 TSP of lemon juice or vinegar)
  • 2 teaspoons powdered sugar (for garnish)
Instructions
  1. Prepare the chocolate base

    Step 1. Melt the chocolate and 3/4th quantity of butter in a double boiler or microwave and let it rest for few minutes

    Step 2. Slowly mix egg yolks, vanilla essence, and salt until the mixture is uniform

  2. Beat the egg whites - Key step in the recipe

    Step 3. Take a clean bowl and add the egg whites and cream of tartar. Whip the eggs using an egg beater until you get firm peaks. This may take about 2-3 minutes of whipping. 

    Step 4. Add 3/4th quantity of sugar in two installments at an interval of 30 seconds. Continue whipping until firm peaks are formed. 

    (Do not overbeat the egg whites as they may start to separate into water and proteins)

  3. Fold the chocolate mixture into egg yolks

    Step 5. Slowly fold the chocolate mixture into the egg whites  


    Step 6. Take care to maintain the foam. Once the mixture is uniform keep it in a refrigerator until you are ready to bake

  4. Baking the soufflé

    Step 7. Take 4 ramekins and apply the remaining butter using a brush or hands so that the butter is coated uniformly along the ramekin walls. After spreading the butter,  coat it with the remaining granulated sugar.  The best way is to add 1 teaspoon of sugar and slowly turning the ramekin so that the sugar spreads uniformly.

    Step 8. Pour the chocolate and egg mixture until it reaches ½ inch below the top of each ramekin.  

    Step 9. Pre-heat the oven to 350F. Keep the ramekins on the lowest rack in the oven as we want to bake the soufflé from the bottom. Also, the top of soufflé can get burnt easily if we keep the ramekin too close to the top of the oven.

    Bake for 10 minutes on 350 F. Do not open the oven doors while the soufflé is still rising. If the soufflé has risen at least 1/2 inch above ramekin top, then lower the temp to 300 F and bake for another 3-5 minutes. Keep an eye on the top layer of the soufflé as it can burn or turn dark easily.

  5. Serving the soufflé

    Step 10: Remove the ramekins from the oven and sprinkle powdered sugar on the soufflé as soon as you remove them from the oven. Serve the soufflé when it is still warm and within minutes of baking else, it will deflate. If the soufflé is deflated, it is not appealing to eat.

Notes
  1. Observe the ratios of chocolate to egg yolks and whites
  2. Beat the egg whites to the right level  so as to get stiff peaks 
  3. Refrigerate the chocolate and egg whites mixture until you are ready to bake. The mixture can be stored for a day.
Keywords: French, dessert, chocolate, eggs, baked, Souffle,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.