Description
This Chocolate Soufflé is a delectable dessert that combines rich semisweet chocolate and fluffy egg whites to create a light and airy treat. Perfect for gatherings, it’s simple to prepare, truly satisfying, and makes for an impressive finish to any meal.
Ingredients
Scale
- 4 tablespoons unsalted butter plus extra for coating ramekins
- 4 ounces semisweet baking chocolate coarsely chopped
- 3 large eggs separated, at room temperature
- 3/4 teaspoon vanilla extract
- 1 pinch salt
- 1/8 teaspoon cream of tartar
- 3 tablespoons granulated sugar plus extra for coating ramekins
- powdered sugar sifted, for optional dusting
Instructions
- Preheat the oven to 400°F and position a rack in the lower-middle. Coat four 6-ounce ramekins with butter and dust with granulated sugar, tapping out the excess.
- Melt the 4 tablespoons of butter and chopped chocolate in a heatproof bowl over a double boiler or in the microwave, stirring until smooth. Let cool slightly, about 3-5 minutes.
- Whisk together the egg yolks, vanilla extract, and salt in a separate bowl until lighter in color and slightly thickened, about 1-2 minutes.
- Add the egg yolk mixture to the cooled chocolate mixture and whisk until thoroughly combined.
- In a very clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 1 1/2 to 2 minutes.
- With the mixer on low, gradually add the granulated sugar to the egg whites. Increase speed and beat until stiff peaks form, 2-3 minutes.
- Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites until no white streaks remain.
- Fill each prepared ramekin with the batter nearly to the top. Smooth the surfaces and create a groove around the insides.
- Lower the oven temperature to 375°F. Bake the soufflés on a baking sheet until risen and set at the edges but slightly wobbly in the center, about 12-15 minutes. Avoid opening the oven door initially.
- Serve immediately, dusted with powdered sugar if desired.
Notes
Ensure the egg whites are very clean for optimal whipping results.
Do not open the oven door during the first 10 minutes of baking to maintain the soufflés’ rise.
Nutrition
- Serving Size: 1 soufflé
- Calories: 200
- Sugar: 8g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg