Chocolate Soufflé
The soufflé is often treated as a delicate mystery, but it is simply physics on a plate. Master the fold, and you have a reliable finish to a meal that takes less than an hour from prep to table.
Commit to the oven
Once the soufflé is in, the oven door stays closed. Any change in temperature mid-bake will cause the structure to collapse before it sets.
- 4-6 ramekins
- whisk
- rubber spatula
- large copper or glass bowl
- saucepan
What goes in.
- 3 ozbittersweet chocolate, chopped
- 2 tbspunsalted butter
- 3large eggs, separated
- 3 tbspgranulated sugar
- 1 pinchcream of tartar
Preserving the air
Use your spatula to cut down the center, scrape the bottom, and lift over the top. Repeat this until the mixture is uniform without knocking the volume out of the egg whites.
The method.
Prep the ramekins
Brush the insides with softened butter using vertical strokes, then coat with a thin layer of sugar. This gives the batter a track to climb as it rises.
Melt the chocolate
Place the chocolate and butter in a heatproof bowl over a pan of barely simmering water. Stir until smooth, remove from heat, and whisk in the egg yolks one at a time.
Whip the whites
In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually rain in the sugar while continuing to beat until the peaks are stiff and glossy.
Combine
Stir one-third of the whites into the chocolate base to lighten it. Gently fold in the remaining whites, stopping when no streaks of white remain.
Bake
Divide the batter among the ramekins. Bake at 375°F (190°C) for 12 to 14 minutes. They are finished when risen, firm to the touch, and still trembling slightly.
Other turns to take.
Orange Infused
Add one teaspoon of finely grated orange zest to the chocolate base for a brighter profile.
Coffee Spike
Dissolve a half-teaspoon of instant espresso powder into the melted chocolate for a deeper finish.
When it doesn't go to plan.
Ensure your bowl for the egg whites has zero trace of grease or yolk; otherwise, they will not reach the necessary volume.
Run your thumb around the inside rim of the filled ramekin to create a clean edge, which helps the soufflé rise straight up.
Serve immediately. The heat that keeps it puffed also starts the decline the moment it hits room temperature.
The ones that keep coming up.
Why did my soufflé crack?
A crack is common if the oven is slightly too hot or if the center set faster than the edges. It does not affect the interior texture.
Can I prep this in advance?
You can butter and sugar the ramekins early, but the batter must be baked as soon as it is mixed to keep the air incorporated.
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