If you are a chocolate lover, this incomparable classic dessert is just what you need!
The decadent dark dessert, called chocolate souffle, is silky in texture and intense in flavor. Making this bittersweet cake is much easier than the majority of people think! You just need to understand the process and you will be able to make your own beautiful soufflés like a professional pastry chef!
The dessert is called “Soufflé” meaning ‘blew’ in French since the souffle rises up and puffs up in the oven. It is prepared with a few simple ingredients such as eggs, flour, milk, and chocolate. In this article, I will share with you the easiest recipe to make this luxurious dessert in your own kitchen! Give it a try and surprise your family with its unique taste
How To Make Easy Chocolate Souffle Dessert At Home:
- 2 tbsp (20g) All-purpose Flour
- 1/2 cup (115ml) Milk
- 2 tbsp (30g) Unsalted Butter, softened (1 tbsp for the prep, and the rest for coating the ramekins)
- 3 tbsp (45g) Caster Sugar (2 tbsp for the prep, and the rest for the ramekins)
- 1 cup (170g) Bittersweet Chocolate, chopped
- 4 large Egg Yolks, room temperature
- 4 large Egg Whites, room temperature
- 1 teaspoon Vanilla Extract
- Pinch Salt
- Arrange the racks inside your oven, and leave space so the chocolate soufflé can rise up while baking.
- Preheat your oven to 380°F (190°C).
- First, you have to prepare your ramekins. It is really important to prepare them correctly. So, generously grease 4 ramekins with softened butter. Make sure that each ramekin is well greased, and nothing is going to stick to it.
- Sprinkle each ramekin with sugar, and move it all around to make sure that all the sides and bottom is well coated (knock out any excess sugar). Sugaring the inside of your baking cups will help the souffle to rise smoothly and to provide the beautiful rise above.
- Set your ramekins aside
Preparing Chocolate Base:
- Now, organize and make within reach all the ingredients you need to prepare the soufflé base.
- In a heavy bottom saucepan, whisk the egg yolks, flour, salt, and milk.
- Put the pan on the stove, and turn the heat to medium.
- Cook for 5 minutes and whisk the mixture continuously to avoid burning. You just need to bring your mixture to a simmer, not a boil.
- Once it is thickened up, turn off the heat and add chocolate.
Let the chocolate melt with the heat of the mixture, and avoid to over mix it. In fact, the over mixing will make an oily mess, since the fat in your chocolate will separate.
Note that choosing suitable chocolate is really important. It should be a little bit bitter and not too sweet to provide a remarkable balance for your soufflé recipe.
- Add one tablespoon of butter to help get a nice glossy finish.
- Add vanilla extract into your chocolate pastry cream, whisking continuously.
- When everything is completely melted, set aside and let cool.
This souffle base can be made in advance and kept in your fridge (up to 36 hours) to save time. You just need to let it get to room temperature before folding in the egg whites when you decide to finish the process.
Whipping Egg Whites:
- In a large mixing bowl, add the egg whites and one tablespoon of caster sugar.
- Start beating the eggs on medium speed using your hand mixer for about 1 minute.
- Keep beating, and slowly add the rest of the powdered sugar until you get stiff peaks (about another minute).
Folding Chocolate Base In Egg Whites:
Once the chocolate mixture has cooled, you will need to fold it (and not to stir) in the egg whites using a rubber spatula. You should add the creamy base gradually, and fold by taking the egg whites from the bottom and placing them on top until it is combined. Avoid over mixing to preserve enough air in your batter, otherwise, your souffle will not rise up.
- Fill the prepared ramekins to the top, and run your thumb around the inside of each one to help the soufflé rise up easily while baking.
- Now, bake at 380°F (190°C) for about 15 minutes, until well risen (the soufflé will rise about 1/2 inch above the edge of the ramekin). Avoid opening the oven while your soufflés are baking in order not to ruin the rise (just check on them through the glass).
Top each chocolate soufflé with a sprinkle of powdered sugar, and serve immediately. It is best to serve them puffed up and warm. The French say: “Le soufflé n’attend pas, on attend le soufflé” meaning “The soufflé does not wait, we wait for the soufflé.”
As you notice the soufflés require no special skills or tools! So, Try These individual-serving desserts at home, and impress your family or friends! This classic dessert is perfect, especially for parties and holidays!
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If you like classic desserts, you may like the perfect classic vanilla crème brûlée.