Chocolate Soufflé
Chocolate Soufflé
Ingredients
- 100 g dark chocolate
- 50 g butter
- 2 eggs, separated
- 10 g cocoa powder
- 10 g granulated sugar
- 10 g all-purpose flour
- as needed powdered sugar, for dusting (optional)
Instructions
- 1
Place the dark chocolate and butter into a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Set aside to cool slightly.
⏱️ 3 min
- 2
In a clean, dry bowl, add the 2 egg whites. Whisk using an electric mixer or by hand until they become foamy. Gradually add the 10 grams of granulated sugar, continuing to whisk until stiff, glossy peaks form.
⏱️ 7 min
- 3
Add the 2 egg yolks to the slightly cooled melted chocolate and butter mixture. Stir thoroughly with a spatula or whisk until well combined and smooth.
⏱️ 2 min
- 4
Sift the 10 grams of cocoa powder and 10 grams of all-purpose flour directly into the chocolate-egg yolk mixture. Mix gently until all dry ingredients are fully incorporated and the batter is smooth, being careful not to overmix.
⏱️ 3 min
- 5
Gently fold about one-third of the whisked egg whites into the chocolate batter to lighten it. Then, add the remaining egg whites in two additions, folding carefully with a spatula until just combined. Be careful not to deflate the egg whites, as this is crucial for the soufflé's rise.
⏱️ 5 min
- 6
Preheat your oven to 180°C. Lightly butter and flour your ramekins (a small round ramekin is ideal for individual soufflés). Pour the soufflé mixture into the prepared baking mold(s), filling them about three-quarters full.
⏱️ 2 min•🌡️ 180
- 7
Bake in the preheated oven for 15 minutes. The soufflés should be well-risen and slightly firm to the touch but still jiggly in the center.
⏱️ 15 min•🌡️ 180
- 8
Serve immediately. For an optional touch, dust with powdered sugar just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Soufflé
- 100 g dark chocolate
- 50 g butter
- 2 eggs, separated
- 10 g cocoa powder
- 10 g granulated sugar
- 10 g all-purpose flour
- as needed powdered sugar, for dusting (optional)
Instructions
- 1
Place the dark chocolate and butter into a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Set aside to cool slightly.
⏱️ 3 min - 2
In a clean, dry bowl, add the 2 egg whites. Whisk using an electric mixer or by hand until they become foamy. Gradually add the 10 grams of granulated sugar, continuing to whisk until stiff, glossy peaks form.
⏱️ 7 min - 3
Add the 2 egg yolks to the slightly cooled melted chocolate and butter mixture. Stir thoroughly with a spatula or whisk until well combined and smooth.
⏱️ 2 min - 4
Sift the 10 grams of cocoa powder and 10 grams of all-purpose flour directly into the chocolate-egg yolk mixture. Mix gently until all dry ingredients are fully incorporated and the batter is smooth, being careful not to overmix.
⏱️ 3 min - 5
Gently fold about one-third of the whisked egg whites into the chocolate batter to lighten it. Then, add the remaining egg whites in two additions, folding carefully with a spatula until just combined. Be careful not to deflate the egg whites, as this is crucial for the soufflé's rise.
⏱️ 5 min - 6
Preheat your oven to 180°C. Lightly butter and flour your ramekins (a small round ramekin is ideal for individual soufflés). Pour the soufflé mixture into the prepared baking mold(s), filling them about three-quarters full.
⏱️ 2 min•🌡️ 180 - 7
Bake in the preheated oven for 15 minutes. The soufflés should be well-risen and slightly firm to the touch but still jiggly in the center.
⏱️ 15 min•🌡️ 180 - 8
Serve immediately. For an optional touch, dust with powdered sugar just before serving.
⏱️ 1 min