Chocolate souffle is one of my all time favorite desserts, but it can be a little intimidating to make. This recipe should help ease the fear.
- 5 Egg Yolks
- 7 Egg Whites
- 8 oz. Dark Chocolate
- 2 T Butter (unsalted)
- 1/8 t Salt
- ¼ t Vanilla
- 4 T Sugar (fine granulated)
- 2 T Confectioners Sugar (powdered)
- ¼ t Cream of Tartar
- Preheat oven to 385°.
- Coat 6-8 ramekins with butter and coat with powdered sugar, rolling the ramekin to distribute sugar. Shake out excess sugar, and chill.
- Melt the chocolate and 2 T butter over medium-low heat in a double boiler (you can use a steel bowl resting on a pot ¼ filled with water as a substitute). Once melted, remove from heat and mix in the salt and vanilla.
- Beat 5 egg yolks with 2 T of sugar at medium speed until thick pale yellow (3-5 minutes). Fold this into the chocolate.
- Beat the 7 egg whites at medium high speed for 30 seconds, and add the cream of tartar and 2 T of sugar. Continue beating until the eggs hold a 2" peak (think the thick white shaving cream).
- Vigorously stir ¼ of the beaten egg whites into the chocolate.
- Gently fold the remaining egg whites into the chocolate, until infused throughout. Don't over-mix to the point of destroying the fluff of the eggs.
- Spoon the mixture into the ramekins. Sweep your finger around the top inside edge of the ramekin, wiping some of the mixture away from the edge. This helps the souffle rise cleanly from the ramekin (think straight rising edge vs. curving up from the ramekin).
- Place these on a baking tray and into the oven for 16-18 minutes. It's done when you can smell the chocolate emanating through the house. A toothpick should come out clean.
- Sprinkle powdered sugar on top of the souffles, and serve.
Don't stress out about the exact count of egg whites vs. yolks. I haven't found a consistent ratio in souffle recipes.
You can add 1T of Coffee and 1T Kahlua to the melted chocolate for coffee accents. You could use Amaretto or Grand Marnier instead of Kahlua for different accents.
You can pour some melted chocolate or some whipped cream into the center of the souffle before serving.