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Loading...A towering Classic French Chocolate Soufflé is the ultimate test of a baker's timing, with a crackly top giving way to a molten, airy chocolate interior. Made with just dark chocolate, eggs, butter, and sugar, this elegant dessert relies on perfectly whipped whites and gentle folding. Serve it straight from the oven for maximum drama at the table.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 individual soufflés
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 15 gSaturated Fat
- 45 gCarbs
- 3 gFiber
- 35 gSugar
- 11 gProtein
- 95 mgSodium
- 280 mgPotassium
- 70 mgCalcium
- 4 mgIron
- 0 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the ramekins
- 2 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
For the chocolate base
- 200 g dark chocolate (70% cacao), finely chopped
- 50 g unsalted butter, cut into cubes
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
For the meringue
- 5 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 80 g granulated sugar
For serving
- Powdered sugar, for dusting
- Crème fraîche or lightly whipped cream, optional
Directions
- Preheat the oven to 200°C (400°F). Brush the inside of four 180 ml ramekins thoroughly with softened butter, then coat each with a mix of granulated sugar and cocoa powder, tapping out the excess; place them on a rimmed baking sheet.
- Melt the chopped chocolate with the butter in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat and whisk in the egg yolks one at a time, followed by the vanilla and salt; the mixture will thicken slightly.
- In a spotlessly clean, grease-free bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the sugar and continue whipping to stiff, glossy peaks.
- Whisk about one-third of the whipped whites into the chocolate base to lighten it, then gently fold in the remaining whites in two additions using a large spatula, cutting through the center and sweeping underneath to keep the mixture as airy as possible.
- Divide the batter among the prepared ramekins, filling each about three-quarters full. Run your thumb around the inside rim of each ramekin to create a small channel, which helps the soufflé rise evenly.
- Bake on the center rack for 12 to 14 minutes, until the tops are set and risen about 2 to 3 cm above the rim but the centers still feel slightly soft when gently pressed. Do not open the oven door during baking.
- Remove the soufflés from the oven, dust the tops with powdered sugar, and serve immediately in the ramekins, accompanied by crème fraîche or whipped cream if desired.
- Gently tap the top with a spoon at the table to crack open the crust and reveal the warm, flowing chocolate interior beneath.
Cook’s Notes
- Egg whites whip best at room temperature, so separate the eggs about 30 minutes ahead and make sure the bowl and whisk are completely free of grease or yolk.
- Fold the meringue gently but thoroughly; over-mixing deflates the batter, while under-mixing leaves streaks of white that prevent an even rise.
- Never open the oven door during the first 10 minutes of baking, as the sudden drop in temperature can cause the soufflés to collapse.
- Prepare all ingredients and have the ramekins ready before you begin whipping the whites, as the batter must go into the oven within minutes of being mixed.
- If the tops brown too quickly, tent the ramekins loosely with foil for the remaining minutes.
