Mastering the Chocolate Soufflé
The soufflé is not a temperamental mystery; it is simply a lesson in controlled expansion. Once you learn how to stabilize your foam and manage your heat, you can reliably produce a column of steam and chocolate that reaches well above the rim.
The vertical path matters
Your ramekins must be brushed with upward strokes of butter and coated in sugar to provide a ladder for the batter to climb. Do not skip this, or the soufflé will stick and tear instead of rising.
- 4 ramekins (6-ounce)
- stand mixer or hand beaters
- silicone spatula
- whisk
- saucepan
What goes in.
- 3 tbspunsalted butter, softened
- 2 tbspgranulated sugar, plus more for coating
- 4 ozbittersweet chocolate, finely chopped
- 3large egg yolks
- 4large egg whites
- 1/4 tspcream of tartar
Maintaining the Air
Use a wide, sweeping motion with your spatula, cutting down the center and turning the bottom over the top. Stop immediately when no white streaks remain; over-mixing will deflate the air you worked so hard to trap.
The method.
Prepare the ramekins
Brush the insides with softened butter using vertical strokes. Add a teaspoon of sugar to each, rotate to coat completely, and tap out the excess.
Make the base
Melt the chocolate over a double boiler or in short bursts in the microwave. Whisk in the egg yolks until the mixture is glossy and uniform.
Whip the whites
Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, increasing speed until stiff, glossy peaks stand straight up when the beater is lifted.
Combine
Stir one-third of the egg whites into the chocolate base to lighten it. Gently fold in the remaining whites in two batches.
Fill and bake
Divide the batter between the ramekins. Run your thumb around the inner rim to create a small channel; this ensures a level rise. Bake at 375°F for 12 to 14 minutes.
When it doesn't go to plan.
Separate your eggs while cold, but let the whites reach room temperature before whipping for maximum volume.
Do not open the oven door during the first 10 minutes of baking, as the sudden drop in temperature can cause the structure to collapse.
Serve the moment they come out of the oven; the internal steam begins to dissipate within seconds.
The ones that keep coming up.
Why did my soufflé rise lopsided?
This is usually caused by uneven heat in the oven or the batter being pushed against one side of the ramekin during filling. Use your thumb to clear the inner rim clearly.
Can I prep this ahead of time?
You can prepare the chocolate base earlier, but the egg whites must be whipped and folded immediately before the ramekins go into the oven.
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