Description
Rich chocolate soufflé emerges as a classic French dessert that promises elegant indulgence. Delicate chocolate clouds rise with airy perfection, inviting passionate bakers to savor each luxurious spoonful.
Ingredients
- 3 large eggs, separated
- 4 oz (113 g) semi-sweet chocolate bar, coarsely chopped
- 4 tbsps (60 ml) unsalted butter, cut into 4 pieces
- 3 tbsps (45 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (15 ml) unsalted butter, extra soft
- 4 tsps (20 g) granulated sugar
- ⅛ tsp (0.6 g) salt
- ⅛ tsp (0.6 g) cream of tartar
Instructions
- Melt Preparation: Create a double boiler or use a microwave-safe bowl to meld unsalted butter and dark chocolate, stirring intermittently until achieving a glossy, smooth texture. Allow the mixture to cool momentarily.
- Flavor Infusion: Whisk egg yolks, vanilla extract, and kosher salt into the chocolate mixture, ensuring a harmonious blend. Let the mixture rest at ambient temperature.
- Egg White Transformation: In a pristine mixing bowl, whip egg whites with cream of tartar using an electric mixer, elevating to soft, billowy peaks that capture delicate volume.
- Sugar Integration: Gradually introduce granulated sugar while continuing to beat, developing stiff, lustrous peaks that maintain distinct shape and structure.
- Careful Incorporation: Delicately fold whipped egg whites into the chocolate base using a silicone spatula, executing the process in deliberate stages to preserve maximum airiness and prevent structural collapse.
- Ramekin Preparation: Preheat oven to 375°F (191°C), positioning the rack centrally. Meticulously coat ramekin interiors with softened butter and dust with fine sugar, eliminating excess.
- Batter Distribution: Carefully fill ramekins approximately 3/4 full, creating a subtle rim indentation to facilitate uniform rising. Refrigerate briefly to stabilize mixture.
- Baking Finale: Bake for 12-15 minutes, observing until edges solidify while centers retain a subtle tremor when gently disturbed. Serve immediately to showcase optimal texture and dramatic presentation.
Notes
Prevent Deflation: Handle egg whites with extreme care, using a clean, dry bowl and avoiding any oil or yolk contact to maintain maximum volume and airiness.
Temperature Precision: Allow ingredients to reach room temperature before mixing, ensuring smoother incorporation and more consistent soufflé texture.
Ramekin Preparation: Butter and sugar ramekins meticulously, creating a non-stick surface that helps soufflés rise evenly and release cleanly from sides.
Serve Swiftly: Present soufflés immediately after baking, as they begin deflating within minutes, transforming from light and puffy to dense and flat quickly.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 206
- Sugar: 14 g
- Sodium: 78 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 134 mg