Chocolate Soufflé
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- About 1 tablespoon butter for dish
- ⅓cup sugar, plus some for dish
- 3eggs, separated
- 2ounces good quality bittersweet chocolate, melted
- Pinch salt
- ¼teaspoon cream of tartar
Nutritional analysis per serving (2 servings)
409 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 49 grams sugars; 9 grams protein; 170 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
- Step 2
Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
- Step 3
Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
- Step 4
Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.
Private Notes
Comments
First thing, the number of servings is absurd. This serves 6 people, easily. Using room temperature egg makes a marked improvement. If you use 1 cup ramekin/souffle dishes, reduce the baking time to 11-13 minutes.
This was indeed very easy and not imitating to make. Mine rose very nicely and the texture was lovely. Next time, I'll add less sugar though as I found it a tad too sweet. I took other feedback comments on board and added a tablespoon of unsweetened cocoa powder. Loved it! It gave the souffle a real chocolatey flavor. I'll definitely make it again.
This came together easily and rose beautifully. I baked it too long and should have taken it out after about 22 minutes, maybe 25 but no longer. I live in Denver and usually have to bake things longer because of the altitude.
The thing that's always hard for me about soufflés is lightening the base with the egg whites. I want to fold the egg whites in as well as possible but if you fold them too much, the whites deflate. It's tricky. This recipe is great and I'll make it again.
Perhaps a tablespoon of instant espresso?
For my oven 32m exactly works best and honestly it could probably go a little longer You don’t really need to butter the cups though springing. Some sugar on top helps with that good sweet crusted top I recommend milk chocolate chips sweetened And I put an extra 1/6th cup of sugar though I like my desserts sweet A lot of other comments recommend an extra table spoon of unsweetened coco powder which is definitely needed I plan on serving this to company tonight and I’m going to make some whip cream to go with it definitely worth making
I used 4 1 cup soufflé dishes. Definitely make sure your eggs whites are soft peaks. I think mine were too stiff making the soufflé not rise as high. It was still delicious and I want to keep making it.
Advertisement