Chocolate Soufflé
The soufflé is often treated like a fragile mystery, but it is really just an exercise in temperature control and patience. Master the fold, respect the heat, and it will climb every time.
Commitment to the clock
Once this hits the oven, you cannot open the door, and once it comes out, you cannot wait to eat it. Have your guests at the table before you begin.
- 4 ramekins (6-ounce)
- pastry brush
- balloon whisk
- rubber spatula
- saucepan
What goes in.
- 2 tbspunsalted butter, softened
- 3 tbspgranulated sugar (plus extra for coating)
- 4 ozbittersweet chocolate (70% cocoa), chopped
- 3large eggs, separated
- 1/4 tspcream of tartar
- 1 pinchsea salt
Preserving the air
Use a wide, circular motion with your spatula, cutting down the center and sweeping up the sides. If you overwork the whites, the soufflé will remain flat.
The method.
Prep the ramekins
Brush the inside of the ramekins with softened butter using upward vertical strokes. Coat with sugar, shaking out the excess; this gives the batter a ladder to climb.
Melt the chocolate
Place the chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until smooth, then remove from heat and whisk in the egg yolks one at a time.
Whip the whites
Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add the remaining sugar and beat until the whites hold stiff, glossy peaks.
Incorporate
Stir one-third of the egg whites into the chocolate to lighten the mixture. Gently fold in the remaining whites until no streaks of white remain.
Bake
Fill ramekins to the brim and level off with a knife. Run your thumb around the inside edge to create a channel, then bake at 375°F for 12-14 minutes until the tops are set and risen.
Other turns to take.
Orange Infusion
Add one teaspoon of finely grated orange zest to the chocolate base before folding in the whites.
Espresso Soufflé
Dissolve a half-teaspoon of instant espresso powder into the melted chocolate for a deeper flavor profile.
When it doesn't go to plan.
Ensure no yolk enters the egg whites; even a trace of fat will prevent them from whipping properly.
The vertical butter strokes in the ramekin are not aesthetic; they guide the batter upward during the rise.
Place the ramekins on a baking sheet to make moving them in and out of the oven easier.
The ones that keep coming up.
Why did my soufflé collapse?
Usually because it was taken out of the oven too soon or the oven door was opened during the bake, causing the temperature to drop.
Can I prepare these in advance?
You can prep the ramekins and weigh the ingredients, but the soufflé should be assembled and baked immediately before service.
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