Dark Chocolate Souffle
Indulge in the decadence of a freshly baked Dark Chocolate Soufflé, a show-stopping dessert that's as rich in flavor as it is light in texture. Made with premium dark chocolate (70% cocoa or higher), this elegant French classic combines a luscious chocolate base with airy, perfectly whipped egg whites to create a dessert that rises to perfection. Each soufflé is baked individually in sugar-dusted ramekins, ensuring a beautifully caramelized crust that contrasts with its molten, cloud-like center. Simple yet sophisticated, this recipe requires just 25 minutes of prep time and is ready in under an hour, making it a stunning choice for impressing dinner guests or elevating any occasion. Serve it straight from the oven with a light dusting of cocoa powder for a dramatic and irresistible finish.
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Recipe Information
Ingredients
- 170 grams Dark chocolate (70% cocoa or higher)
- 15 grams Unsalted butter
- 3 large Egg yolks
- 4 large Egg whites
- 50 grams Granulated sugar
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Cocoa powder (for dusting)
- 15 grams Butter (for greasing ramekins)
- 15 grams Granulated sugar (for dusting ramekins)
Instructions
Preheat your oven to 200°C (400°F).
Grease the insides of 4 ramekins (approximately 6 oz each) with butter, ensuring full coverage up to the rim. Dust the ramekins with granulated sugar, shaking out the excess. Set them aside.
In a double boiler or a heatproof bowl set over simmering water, melt the dark chocolate and unsalted butter together. Stir until smooth, then remove it from the heat and let it cool slightly for 5 minutes.
Stir the egg yolks and vanilla extract into the melted chocolate mixture, ensuring it is fully incorporated. Set aside.
In a clean, dry mixing bowl, beat the egg whites and a pinch of salt using an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat on medium-high speed. Beat until stiff peaks form and the mixture is glossy.
Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Be careful not to deflate the air in the egg whites.
Fold the remaining egg whites into the chocolate mixture in two additions, using a rubber spatula and a gentle folding motion, until no streaks remain.
Divide the batter evenly among the prepared ramekins, filling each to about ¾ full.
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 slight jiggle in the center when gently shaken.
Remove the soufflés from the oven and serve immediately, optionally dusted with cocoa powder or powdered sugar.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 107.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 218 mg | 17% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1615 mg | 34% | |
*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.
