Chocolate Soufflé
This classic Chocolate Soufflé is light, airy, and decadently rich, with a crisp outer shell and a molten chocolate center. A perfect dessert for special occasions!
Equipment
- Double boiler
- Ramekins
- Oven
Ingredients
- 2 tbsp unsalted butter for greasing ramekins
- 1/3 cup granulated sugar plus extra for coating ramekins
- 4 oz dark chocolate chopped
- 2 tbsp unsalted butter melted
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 3 large egg whites
- 1/8 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Grease four ramekins with butter and coat with sugar.
- Melt the dark chocolate and butter in a double boiler, stirring until smooth. Remove from heat.
- Whisk in the egg yolks and vanilla extract until combined.
- In a separate bowl, beat the egg whites and salt until soft peaks form.
- Gradually add the sugar while beating, continuing until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
- Divide the batter evenly between the prepared ramekins, filling them just below the rim.
- Bake for 12-15 minutes, or until the soufflés have risen and have a slightly firm top.
- Serve immediately with powdered sugar or whipped cream.
Notes
- Storage: Best enjoyed fresh, but unbaked soufflé batter can be refrigerated for up to 4 hours before baking.
- Customization: Add a pinch of espresso powder for extra depth of flavor.
- Serving Tip: Serve with fresh berries or a drizzle of chocolate sauce for an elegant touch.
Nutrition
Serving: 1souffléCalories: 220kcalCarbohydrates: 20gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 60mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 40mgIron: 2mg
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