Sunken Chocolate Souffle
Indulge in the decadent elegance of a Sunken Chocolate Soufflé, a dessert that combines rich dark chocolate with an irresistibly delicate texture. Perfectly portioned for individual servings, this recipe highlights the bold intensity of 70% cocoa chocolate, folded with airy, beaten egg whites to achieve its signature rise before gently collapsing into a molten, gooey center. With a preparation time of just 20 minutes and a bake time of 25 minutes, this soufflé is surprisingly approachable, yet wonderfully impressive. Finished with a dusting of powdered sugar, it pairs beautifully with whipped cream, ice cream, or a burst of fresh berries. Whether you're entertaining or treating yourself, this indulgent masterpiece is the ultimate choice for chocolate lovers craving elegance and flavor.
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Recipe Information
Ingredients
- 170 grams dark chocolate (70% cocoa)
- 115 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs, separated
- 0.25 teaspoons salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and prepare six 6-ounce ramekins by greasing them lightly with butter and sprinkling with a thin layer of sugar. Tap out the excess sugar.
In a heatproof bowl placed over a saucepan of simmering water, melt the dark chocolate and unsalted butter together, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk the four egg yolks with 75 grams of the granulated sugar until the mixture is pale and slightly thickened. Stir in the melted chocolate mixture and vanilla extract until combined.
In a separate clean and dry bowl, beat the four egg whites and salt with an electric mixer until soft peaks form. Gradually add the remaining 75 grams of granulated sugar and beat until stiff, glossy peaks form.
Fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites in two additions, being careful not to deflate the volume.
Sift the all-purpose flour over the mixture and gently fold it in until the flour is just incorporated, ensuring not to overmix.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full, and place them on a baking sheet.
Bake for 20 to 25 minutes, or until the soufflés have risen and the tops are set but the centers remain slightly gooey.
Remove from the oven and let the soufflés cool slightly, during which they will sink slightly in the center, creating their characteristic 'sunken' look.
Dust with powdered sugar if desired, and serve warm with whipped cream, ice cream, or fresh berries.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 33.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 265 mg | 6% | |
*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.
