Chocolate soufflé is more delicate than a chocolate cake, more sophisticated than a chocolate pudding, and more interesting than chocolate ice cream.
- ½ cup (114 g / 1 stick) unsalted butter, softened, plus more for coating dish
- 4 tablespoons granulated sugar, plus more for coating dish
- 8 ounces (1 cup / 225 g) semisweet chocolate, finely chopped
- 6 eggs, separated, at room temperature
- Pinch fine sea salt
- ½ teaspoon cream of tartar
- Heat oven to 400F. Generously butter a 1 1/2-quart soufflé dish (you may also use individual ramekins). Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish (or dishes). Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish (or dishes) to baking sheet place on the bottom rack in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and centre moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately, straight from the oven.
- Serves 6. Chocolate sauce or chocolate ice cream would be wonderful with this soufflé.
From : The New Essentials of French Cooking, by Melissa Clarke.
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