Rich Decadent Chocolate Souffle Recipe
A eggetarian Continental recipe with dark chocolate, tablespoons butter (unsalted) - (at room temperature), sugar. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
24 steps- 1
To begin making the Rich Decadent Chocolate Souffle Recipe first grease individual ramekins with butter generously
dark chocolate(100 grams)tablespoons butter (unsalted) - (at room temperature)(7) - 2
Next dust 1 tablespoon white sugar into the ramekins and coat all the sides of the ramekins
sugar(2 tablespoon)sugar(1/2 cup)icing sugar - for dusting - 3
This sugar coating will ensure the souffle is held to the bowl when they start to rise
sugar(2 tablespoon)sugar(1/2 cup)icing sugar - for dusting - 4
Then, preheat oven to 200 degrees C with rack in lower third
- 5
In a microwave safe bowl, add chocolate and 3 tablespoon butter and melt in 20 seconds intervals to take the chocolate out and whisk it
dark chocolate(100 grams)tablespoons butter (unsalted) - (at room temperature)(7) - 6
Whisk until chocolate butter mix is melted and a smooth mix is formed
dark chocolate(100 grams)tablespoons butter (unsalted) - (at room temperature)(7) - 7
Then, add 1 egg yolk and whisk well
- 8
Next add salt, vanilla essence and whisk again, till combined and set it aside
vanilla extract(1 teaspoon)salt(1/2 teaspoon) - 9
Next, add egg whites into a bowl of a stand mixer and whisk until creamy
egg whites(4)cream of tartar(2 teaspoon)heavy whipping cream - sweetened - 10
Now add cream of tartar or vinegar if you are using that and continue to whisk
cream of tartar(2 teaspoon)heavy whipping cream - sweetened - 11
Whisk until you see the egg whites begin to turn stiff
egg whites(4) - 12
Gradually add remaining ¼ cup sugar in slow streams and whisk until the egg whites form soft peaks and look glossy
sugar(2 tablespoon)egg whites(4)sugar(1/2 cup)icing sugar - for dusting - 13
This may take 2-3 minutes
- 14
You have to keep whisking and add the sugar gradually at this stage
sugar(2 tablespoon)sugar(1/2 cup)icing sugar - for dusting - 15
Spoon in 1/3 rd of egg whites into the chocolate mixture and using a spatula fold into the chocolate mixture
dark chocolate(100 grams)egg whites(4) - 16
Continue adding the egg whites in parts and fold into the chocolate mixture, folding gently taking care not to deflate the egg whites
dark chocolate(100 grams)egg whites(4) - 17
Be gentle and using the folding technique
- 18
Spoon the mixture into ramekins evenly with batter all the way up to the top
- 19
Then smooth the surface using a spatula to get a nice flat top
- 20
An important tip to make the souffle get a nice beautiful height is to run your thumb at the perimeter of the ramekins and create a small channel along the edge
- 21
Do this to get a good ¼ to ½ inch perimeter channel in the ramekins
- 22
Clean the outer surface of the ramekins using a kitchen towel and pop the ramekins into the oven and bake it for 13 to 15 minutes or until it’s risen well and cooked
- 23
Once souffle is done and risen, remove it from the baking tray using kitchen towel, as I found using oven mittens could disturb and break the souffle at the top
- 24
Dust with confectionery sugar, add a dollop of sweetened whipped cream and serve immediately
sugar(2 tablespoon)sugar(1/2 cup)cream of tartar(2 teaspoon)icing sugar - for dustingheavy whipping cream - sweetened
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Rich Decadent Chocolate Souffle Recipe
A eggetarian Continental recipe with dark chocolate, tablespoons butter (unsalted) - (at room temperature), sugar. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
24 steps- 1
To begin making the Rich Decadent Chocolate Souffle Recipe first grease individual ramekins with butter generously
dark chocolate(100 grams)tablespoons butter (unsalted) - (at room temperature)(7) - 2
Next dust 1 tablespoon white sugar into the ramekins and coat all the sides of the ramekins
sugar(2 tablespoon)sugar(1/2 cup)icing sugar - for dusting - 3
This sugar coating will ensure the souffle is held to the bowl when they start to rise
sugar(2 tablespoon)sugar(1/2 cup)icing sugar - for dusting - 4
Then, preheat oven to 200 degrees C with rack in lower third
- 5
In a microwave safe bowl, add chocolate and 3 tablespoon butter and melt in 20 seconds intervals to take the chocolate out and whisk it
dark chocolate(100 grams)tablespoons butter (unsalted) - (at room temperature)(7) - 6
Whisk until chocolate butter mix is melted and a smooth mix is formed
dark chocolate(100 grams)tablespoons butter (unsalted) - (at room temperature)(7) - 7
Then, add 1 egg yolk and whisk well
- 8
Next add salt, vanilla essence and whisk again, till combined and set it aside
vanilla extract(1 teaspoon)salt(1/2 teaspoon) - 9
Next, add egg whites into a bowl of a stand mixer and whisk until creamy
egg whites(4)cream of tartar(2 teaspoon)heavy whipping cream - sweetened - 10
Now add cream of tartar or vinegar if you are using that and continue to whisk
cream of tartar(2 teaspoon)heavy whipping cream - sweetened - 11
Whisk until you see the egg whites begin to turn stiff
egg whites(4) - 12
Gradually add remaining ¼ cup sugar in slow streams and whisk until the egg whites form soft peaks and look glossy
sugar(2 tablespoon)egg whites(4)sugar(1/2 cup)icing sugar - for dusting - 13
This may take 2-3 minutes
- 14
You have to keep whisking and add the sugar gradually at this stage
sugar(2 tablespoon)sugar(1/2 cup)icing sugar - for dusting - 15
Spoon in 1/3 rd of egg whites into the chocolate mixture and using a spatula fold into the chocolate mixture
dark chocolate(100 grams)egg whites(4) - 16
Continue adding the egg whites in parts and fold into the chocolate mixture, folding gently taking care not to deflate the egg whites
dark chocolate(100 grams)egg whites(4) - 17
Be gentle and using the folding technique
- 18
Spoon the mixture into ramekins evenly with batter all the way up to the top
- 19
Then smooth the surface using a spatula to get a nice flat top
- 20
An important tip to make the souffle get a nice beautiful height is to run your thumb at the perimeter of the ramekins and create a small channel along the edge
- 21
Do this to get a good ¼ to ½ inch perimeter channel in the ramekins
- 22
Clean the outer surface of the ramekins using a kitchen towel and pop the ramekins into the oven and bake it for 13 to 15 minutes or until it’s risen well and cooked
- 23
Once souffle is done and risen, remove it from the baking tray using kitchen towel, as I found using oven mittens could disturb and break the souffle at the top
- 24
Dust with confectionery sugar, add a dollop of sweetened whipped cream and serve immediately
sugar(2 tablespoon)sugar(1/2 cup)cream of tartar(2 teaspoon)icing sugar - for dustingheavy whipping cream - sweetened
Rate this recipe
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