This chocolate souffle recipe is heavenly. I was amazed at how light the dessert was even though it was chock full for chocolate goodness!
It was really creamy, not egg-y at all, and had such a lovely crust on top.
We had invited Rani and Diep over for dinner, and I decided to make this dessert. In all honesty, it was a really lovely dessert, but it was really hard to work into a dinner party as I had to conscript my guests into helping me make it after the mains were finished. Because it is a souffle, it has to be made just before consuming, no sitting around twiddling thumbs. So, if you want to sit down and enjoy your dinner party with your guests, you probably don’t want to make this dessert. But if your guests are the kind of people that genuinely enjoy having you order them about to get it all together, then have at it!
Unfortunately, I only had these large ramekins, so was not able to follow Step 5, but I think it did work out in the end. If you had the smaller ramekins, I would say this recipe easily does at least 5 serves. Double/multiply depending on your numbers. However, I really doubt you can keep any excess batter in the fridge for a future souffle, it is basically 50% meringue, and I would think after a few hours, that meringue would start to separate and become weird.
If I am being honest, I really didn’t expect this recipe to go so well. I know souffles can be temperamental, so I was so surprised that this turned out as well as it did. Either this is a fool-proof recipe or I totally fluke-d it!
All the best, and if you do make this dish, please post pics in my comments section, I really want to know what worked and what didn’t for you!
Serves: 5 people in the 3.5 inch ramekins
Preparation time: 30 minutes
Cooking time: 15 minutes
1 tbsp unsalted butter, plus more room temperature for ramekins
1/4 cup plus 3 tablespoons sugar, plus more for ramekins and sprinkling
170g bittersweet chocolate (70% cacao), coarsely chopped
2 tbsp brewed coffee
3 large egg yolks
2 tsp vanilla extract
5 large egg whites, room temperature
1 tsp salt
1 cup best-quality vanilla ice cream, to serve
5 x 3.5 inch ramekins
- Preheat oven to 220°C. Brush bottoms, sides, and rims of ramekins with butter, using straight upward strokes all the way around. Dust with sugar and tap out excess (the upward strokes and dusting of sugar will give soufflé mixture something to cling to as it climbs above top edge of ramekin); set aside.
- Heat chocolate, coffee, and remaining 1 Tbsp. butter in a large heatproof bowl set over a large saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth. Let cool slightly.
- Whisk yolks and vanilla into chocolate mixture. It will look grainy; whisk in 2 tsp. water and the mixture will become smooth and glossy again.
- Beat egg whites in the very clean bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 30 seconds (you can also use a handheld beater, or do this by hand with a balloon whisk). Add salt and continue to beat on medium-high until soft, creamy peaks form, about 2 minutes. Slowly sprinkle in ¼ cup plus 3 Tbsp. sugar and continue to beat until firm, shiny, glossy peaks form (if they look dry or clumpy, you’ve gone too far).
- Using a large spatula, fold one-third of egg whites into chocolate mixture to lighten. Fold in remaining egg whites in two additions, using large, deliberate strokes all the way to bottom of mixture to incorporate whites without deflating, until barely any streaks remain. Spoon into prepared ramekins, filling them completely and mounding batter over rim. Using a large offset spatula, bench scraper, or back of a chef’s knife, scrape edge across tops of ramekins to level, which will encourage a nice flat top on finished soufflé (discard excess batter, or scrape into another dish and bake separately). Tap ramekins lightly on counter to help settle batter. Sprinkle with more sugar, then gently run your thumb inside rim of ramekin just around lip to create a small circular indentation (this helps soufflés rise with straight sides; be careful not to rub off butter coating underneath).
- Place ramekins on a rimmed baking sheet and transfer immediately to oven. Reduce temperature to 200°C and bake soufflés until they have risen and wobble slightly when jostled, 12–15 minutes. Immediately spoon into centers and pour some melted ice cream inside.
One thought on “Chocolate Souffle”
Looks ooey-gooey delish!