Chocolate Soufflé
Time
- Prep: 25 min
- Cook: 15 min
- Total: 40 min
Servings: 4
Serving: 1 soufflé (120 g / ~4 oz)
Ingredients
For the ramekins
- Unsalted butter: 15 g (1 Tbsp) — soft, for greasing
- Granulated sugar: 30 g (2 Tbsp) — for coating ramekins
For the chocolate base
- Dark chocolate: 120 g (≈4¼ oz) — 60-70% cocoa; finely chopped
- Unsalted butter: 30 g (2 Tbsp)
- All-purpose flour: 20 g (≈2½ Tbsp)
- Whole milk: 180 g (¾ cup) — room temperature if possible
- Granulated sugar: 60 g (≈⅓ cup)
- Fine salt: ¼ tsp
- Vanilla extract: 1 tsp
- Egg yolks: 3 large — room temperature
For the meringue
- Egg whites: 4 large — room temperature
- Granulated sugar: 40 g (≈3 Tbsp)
- Cream of tartar: ¼ tsp — or 1 tsp lemon juice; for stability (optional but recommended)
Instructions
1. Prepare the ramekins and oven
- Heat oven to 400°F (200°C). Place a rack in the center.
- Generously butter the insides of the ramekins with the softened butter, brushing straight up the sides.
- Add a spoonful of sugar to each ramekin and rotate to coat the bottom and sides evenly. Tap out excess.
- Arrange the ramekins on a baking sheet and refrigerate while you prepare the soufflé base and meringue.
2. Make the chocolate base
- In a small saucepan, melt 30 g (2 Tbsp) unsalted butter over medium heat.
- Sprinkle in 20 g (≈2½ Tbsp) all-purpose flour and whisk constantly for 1 minute to form a smooth paste (roux) without browning it.
- Slowly pour in 180 g (¾ cup) whole milk while whisking to avoid lumps. Cook 2–3 minutes, whisking, until thickened and gently bubbling.
- Remove from heat. Add 120 g (≈4¼ oz) chopped dark chocolate, 60 g (≈⅓ cup) granulated sugar, ¼ tsp fine salt, and 1 tsp vanilla extract.
- Whisk until the chocolate is fully melted and the mixture is smooth and glossy.
- Let cool for 3–5 minutes, until warm but not hot to the touch.
- Whisk in 3 large egg yolks, one at a time, until fully incorporated.
- Transfer the base to a large mixing bowl and set aside.
3. Beat the meringue
- In a clean, dry bowl, combine 4 large egg whites and ¼ tsp cream of tartar (or lemon juice).
- Beat on medium speed until soft peaks.
- Soft peaks = when you lift the spatula or whisk from the whipped egg whites a soft peak forms.
- The egg whites will go through phases of large bubbles to soft bubbles to fluffy and white.
- Electric mixer recommended.
- Gradually add 40 g (≈3 Tbsp) granulated sugar while beating, then continue to beat to medium-firm, glossy peaks:
- The meringue should hold a peak that slightly bends over at the tip, not a stiff, dry spike.
4. Fold the meringue into the base
- Stir a generous spoonful of meringue into the chocolate base to lighten it.
- Gently fold in the remaining meringue in 2–3 additions:
- Use a spatula to cut down through the center, sweep along the bottom, and fold up and over.
- Rotate the bowl as you go, taking care not to deflate the mixture.
- Stop folding as soon as no large streaks of meringue remain.
5. Fill and bake
- Remove the chilled ramekins from the refrigerator.
- Divide the batter evenly among them, filling almost to the top.
- Smooth the surface with a spatula, then run your thumb around the inside rim of each ramekin to create a shallow “gutter.”
- This helps the soufflés rise straight and evenly.
- Place the baking sheet with ramekins into the oven.
- Bake 12–15 minutes, without opening the oven door, until:
- The soufflés have risen 1–2 inches above the rim.
- The tops look set and slightly matte, but the centers still wobble gently when you nudge the pan.
6. Serve
- Dust with powdered sugar if desired.
- Serve immediately, while still puffed, on warm plates.
- Optionally accompany with lightly sweetened whipped cream, vanilla ice cream, or a drizzle of cold cream.
Notes / Make-ahead / Variations
- For a slightly deeper chocolate flavor, increase dark chocolate to 140 g and reduce the sugar in the base to 50 g.
- To flavor with liqueur, replace 1 Tbsp of the milk with coffee liqueur, orange liqueur, or rum and add with the vanilla.
- You can prepare the buttered-and-sugared ramekins up to 1 day ahead; cover and refrigerate until needed.
- For a small batch, halve all ingredients and bake in 2 ramekins; check a minute or two earlier.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 soufflé or 120 g / ~4 oz) |
|---|---|---|
| Calories | 1912 | 478 |
| Protein | 36.8 g | 9.2 g |
| Fat | 94 g | 23.5 g |
| Carbs | 228.8 g | 57.2 g |
| Fiber | 8.8 g | 2.2 g |
| Sugars | 198.8 g | 49.7 g |
| Sodium | 936 mg | 234 mg |