Dark Chocolate Soufflé
The soufflé has a reputation for being temperamental, but it is merely a matter of physics. If your egg whites are stiff and your movements are gentle, the steam trapped within the batter will do the work for you.
Prepare the ramekins with intention.
Brush the insides of the ramekins with softened butter in upward vertical strokes, then coat with sugar. This gives the batter a track to climb as it rises.
- 4 ramekins (6-oz)
- Whisk
- Rubber spatula
- Double boiler or heat-proof bowl
- Stand mixer or hand mixer
What goes in.
- 3 tbspunsalted butter, softened
- 3 tbspgranulated sugar (plus extra for coating)
- 4 ozbittersweet chocolate (60% cocoa), chopped
- 3large eggs, separated
- 1/4 tspcream of tartar
- 1 tbspall-purpose flour
Maintaining the Air
Use your spatula to cut down the center, scrape the bottom, and lift over the top. Repeat this motion only until the whites are incorporated; over-mixing kills the lift.
The method.
Prep the oven and ramekins
Preheat oven to 375°F (190°C). Butter the ramekins thoroughly and dust with sugar, tapping out the excess.
Melt the chocolate
Place chocolate in a heat-proof bowl over simmering water. Stir until smooth, then whisk in the egg yolks one at a time.
Whip the whites
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until the whites form stiff, glossy peaks.
Combine
Stir one-third of the egg whites into the chocolate base to lighten it. Gently fold in the remaining whites until just combined.
Bake
Divide the batter between the ramekins. Run your thumb around the inside rim to create a small channel; this helps it rise straight up. Bake for 12-14 minutes until puffed and set.
Other turns to take.
Orange Infusion
Add one teaspoon of finely grated orange zest to the chocolate base while it melts.
Espresso Soufflé
Dissolve a teaspoon of instant espresso powder into a tablespoon of hot water and stir it into the chocolate.
When it doesn't go to plan.
Ensure your mixing bowl for the egg whites is completely free of oil or fat, or they will not whip to stiff peaks.
Do not open the oven door during the first 10 minutes of baking, or the change in temperature will cause the soufflé to collapse.
Serve immediately; even a perfectly baked soufflé begins to lose its height within three minutes of leaving the heat.
The ones that keep coming up.
Why did my soufflé fall immediately?
Usually, this happens if the oven door was opened too soon or if the egg whites were not whipped to a stiff enough consistency before folding.
Can I prep these ahead of time?
You can prepare the chocolate base ahead of time, but you must whip the egg whites and bake the soufflés immediately before serving.
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