Rich Decadent Chocolate Soufflé Recipe
Indulge in a rich, airy, and decadent chocolate soufflé that’s as satisfying to make as it is to eat. This recipe transforms basic ingredients into a luxurious dessert that will leave your guests in awe. Perfect for a special occasion or as a treat to end a cozy dinner, this soufflé is a showstopper that combines the richness of dark chocolate with the lightness of whipped egg whites. With a soft, velvety texture on the inside and a beautiful rise, it’s a perfect balance of indulgence and elegance.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 100 grams |
| Unsalted butter (room temperature) | 7 tablespoons |
| Sugar | 2 tablespoons |
| Egg yolks | 2 |
| Egg whites | 4 |
| Sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Cream of tartar | 2 teaspoons |
| Icing sugar (for dusting) | To taste |
| Heavy whipping cream (sweetened) | As desired |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Total Fat | ~25g |
| Saturated Fat | ~15g |
| Cholesterol | ~190mg |
| Sodium | ~150mg |
| Total Carbohydrates | ~30g |
| Dietary Fiber | ~3g |
| Sugars | ~24g |
| Protein | ~5g |
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Instructions
Step 1: Preparing the Ramekins
Begin by generously greasing four individual ramekins with unsalted butter. To ensure that the soufflé has the perfect rise, dust the inside of each ramekin with about a tablespoon of sugar. Coat the sides completely for an even coating, which will help the soufflé cling to the sides as it bakes and rises.
Step 2: Preheating the Oven
Preheat your oven to 200°C (400°F) and position the rack in the lower third of the oven. This will help your soufflé bake evenly and achieve the perfect height.
Step 3: Melting the Chocolate
In a microwave-safe bowl, combine the dark chocolate and 3 tablespoons of butter. Microwave in 20-second intervals, stirring after each, until the chocolate and butter are completely melted and smooth. Once melted, whisk in the egg yolks, followed by the salt and vanilla extract. Mix until fully combined, then set the chocolate mixture aside to cool slightly.
Step 4: Whipping the Egg Whites
In a clean bowl of a stand mixer, add the egg whites. Begin whipping on medium speed until they become creamy and start to form soft peaks. Once this occurs, add the cream of tartar (or vinegar if you’re using that as a substitute). Continue to whip until the egg whites are stiff and glossy.
Step 5: Incorporating Sugar
Gradually add the remaining 1/2 cup of sugar, a tablespoon at a time, ensuring that you are whisking continuously as you add the sugar. This should take about 2-3 minutes. The egg whites should now form stiff, glossy peaks.
Step 6: Folding the Mixtures Together
Take about one-third of the whipped egg whites and gently fold them into the cooled chocolate mixture. Use a spatula and fold carefully, making sure not to deflate the air you’ve whipped into the egg whites. Continue folding in the remaining egg whites in portions, gently incorporating them into the chocolate mixture.
Step 7: Filling the Ramekins
Once everything is combined, spoon the soufflé batter into the prepared ramekins, filling them up to the very top. Smooth the surface with a spatula to ensure an even layer. For a beautiful rise, run your thumb along the perimeter of each ramekin to create a small channel along the edge. This small step helps the soufflé rise evenly and beautifully.
Step 8: Baking the Soufflé
Wipe any excess batter from the outer edges of the ramekins with a kitchen towel, then place the ramekins in the preheated oven. Bake for 13 to 15 minutes, or until the soufflé has risen well and the tops are slightly set. Keep an eye on them as they bake, as ovens can vary in temperature.
Step 9: Serving the Soufflé
Once baked, remove the ramekins from the oven using a kitchen towel (avoid using oven mittens, as they might cause the soufflé to deflate). Dust the tops with a light coating of icing sugar for a decorative touch. Add a dollop of sweetened whipped cream to each soufflé, and serve immediately while it’s still warm and puffed.
Tips for a Perfect Soufflé:
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before beginning. This helps achieve a smoother, more consistent texture in the soufflé batter.
- Folding Technique: When incorporating the egg whites into the chocolate mixture, use a gentle folding motion to prevent deflating the egg whites. This preserves the airiness that gives the soufflé its rise.
- Oven Position: The positioning of your rack in the lower third of the oven ensures an even bake and prevents the soufflé from over-browning on top before rising fully.
This rich, decadent chocolate soufflé is a showstopper that combines the bitterness of dark chocolate with the sweetness of whipped cream and a dusting of icing sugar. It’s a perfect dessert for any special occasion or a luxurious treat to end a meal. Enjoy!
