A chocolate soufflé is a quintessential French dessert, perfectly capturing the artistry of baking. This light, airy treat rises to impressive heights and combines the rich depth of chocolate with a texture that’s as cloud-like as it is decadent.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Ingredients:
- 2 tablespoons unsalted butter, plus extra for greasing
- 2 tablespoons unsweetened cocoa powder, plus extra for dusting
- 3 ounces semisweet chocolate, chopped
- 2 large egg yolks
- 4 large egg whites
- 1/4 cup granulated sugar, plus extra for coating
- Pinch of cream of tartar
- Powdered sugar for dusting (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Generously butter two soufflé dishes, coat with sugar, and tap out the excess. Dust the interior with cocoa powder.
- Melt the 3 ounces of chocolate with the 2 tablespoons of butter in a heatproof bowl set over a pot of simmering water. Remove from heat and stir in the egg yolks.
- In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the 1/4 cup sugar and continue beating until stiff peaks form.
- Gently fold a third of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites gently but thoroughly.
- Spoon the batter into the prepared dishes, filling almost to the top. Run your thumb around the inside edge of the dish to ensure a proper rise.
- Bake for 14 to 16 minutes, or until the soufflé has risen with a crusted exterior.
- Serve immediately, dusted with powdered sugar if desired.
The chocolate soufflé, with its rich flavor and delicate structure, is a dessert that demands immediate attention and rewards with its melt-in-your-mouth sensation.