Chocolate Souffle
Indulge in the ultimate dessert experience with this classic Chocolate Soufflé recipe, a true showcase of decadent dark chocolate and light, airy texture. Perfect for a romantic dinner or an elegant dinner party, this soufflé achieves the perfect balance of rich flavor and delicate fluffiness. Featuring premium dark chocolate (70% cocoa or higher) and a hint of vanilla, every spoonful melts in your mouth with a velvety, luxurious feel. This recipe uses key techniques like folding whipped egg whites into a chocolate base for that signature rise, and the secret touch of coating chilled ramekins with sugar ensures an even, picture-perfect lift. Ready in just 35 minutes and served warm straight from the oven, this dessert is a showstopper that’s both achievable and unforgettable. Dust with powdered sugar for a dazzling finish and serve immediately for an indulgent, soufflé lover’s dream.
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Recipe Information
Ingredients
- 15 g butter
- 20 g granulated sugar (for coating)
- 100 g dark chocolate (70% cocoa or higher)
- 20 g unsalted butter
- 15 g all-purpose flour
- 80 ml whole milk
- 1 tsp vanilla extract
- 1 pinch salt
- 2 large egg yolks
- 3 large egg whites
- 30 g granulated sugar (for meringue)
- 1 tsp powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Butter the inside of two 8-ounce ramekins, then coat them with the granulated sugar. This ensures the soufflé rises evenly. Place the ramekins in the refrigerator to chill.
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler or in the microwave (in 20-second increments, stirring each time) until smooth. Set aside to cool slightly.
In a small saucepan, whisk the flour and milk together over medium heat. Cook while stirring constantly until the mixture thickens into a paste, about 2 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt.
Whisk the egg yolks into the slightly cooled chocolate mixture, followed by the milk-flour paste. Mix until smooth and fully incorporated. Set aside.
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the granulated sugar (for meringue) and continue beating until stiff, glossy peaks form.
Gently fold one-third of the meringue into the chocolate mixture to lighten it. Then, carefully fold in the remaining meringue in two additions, being cautious not to deflate the mixture.
Divide the batter evenly between the prepared ramekins, filling them up nearly to the top. Run your thumb around the inside edge of each ramekin to create a small gap between the batter and the rim; this helps the soufflé rise evenly.
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes or until the soufflés have risen and have a slightly jiggly center.
Remove from the oven and serve immediately. If desired, dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 82.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 235 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
