This classic chocolate soufflé recipe yields a show-stopping dessert with deep chocolate flavor and a light, airy texture.
Rich, indulgent mini Cake Recipes like Chocolate Lava Cake and Chocolate Soufflé, are impressive Desserts to wow at dinner parties and celebrate special occasions.
Sabrina’s Chocolate Soufflé Recipe
Whether you’re looking to impress your dinner guests, level up your baking skills, or simply satisfy an intense chocolate craving, this Chocolate Soufflé recipe is the answer. The magic of a soufflé lies in its airy, delicate structure that contrasts beautifully with its rich, decadent chocolate flavor. Achieving that perfect balance can be a bit tricky, but fear not; with this step by step guide, you can master it in no time.
Ingredients
To Prep:
- 2 tablespoons unsalted butter , softened
- 1/3 cup sugar
Chocolate Souffle Ingredients:
- 1/4 cup heavy cream
- 1/3 cup dark chocolate , 70%, , chopped roughly
- 1/3 cup bittersweet chocolate , chopped roughly
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup dark brewed coffee , room temperature
- 1 1/2 teaspoons vanilla extract
- 8 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
Instructions
To Prep:
- Heat oven to 400 degrees and brush eight 4-ounce soufflé ramekins with the softened butter. Note: make sure you brush the bottom and sides all the way up the sides liberally.
- Use the ⅓ cup sugar to add to each ramekin, swirling around the bowl to coat all the butter with the sugar then put the excess sugar back into a bowl and repeat with the remaining ramekins.
- Place the ramekins onto a baking sheet.
Chocolate Soufflé:
- Using a double boiler (make sure the top part is not touching the water) add the heavy cream, dark chocolate and bittersweet chocolate.
- Using a silicone spatula, stir until combined and glossy then turn off the heat and stir in the dark cocoa powder, coffee, and vanilla extract until smooth.
- Let sit above the double boiler while you make the rest of the soufflé.
- To your stand mixer add the egg whites on high speed and beat for 30 seconds until foamy.
- Add in the ½ cup sugar and salt in a thin stream then continue to beat on high speed until glossy and soft peaks form where just the tip of the egg whites falls.
- Add the chocolate mixture to a large mixing bowl.
- Add in ¼ of the egg whites and fold it in until completely combined, gently.
- Add in half the remaining egg whites, folding it in completely.
- Add in the remaining egg whites, gently folding it in until no white streaks remain.
- Spoon the mixture into the ramekins and spread evenly to the very top of the ramekins.
- Bake for 11-13 minutes (11 will be creamier in the middle, 13 will be drier on top) then serve immediately.
- If preferred top with powdered sugar, cocoa powder or ice cream.
- They will be tall as soon as they come out of the oven, if you let them sit they will deflate.
Nutrition
Calories: 248kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 206mg | Potassium: 246mg | Fiber: 3g | Sugar: 26g | Vitamin A: 203IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 2mg
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