Chocolate Soufflé

So glad I was finally able to make this recipe for Chocolate Soufflé . It is on my list since last year but somehow other recipes went first. Probably was a little scared of the photo session, which in soufflé’s case it takes from 2 minutes to 5 minutes 🙂 as it deflates soo fast. From the moment I took them out of the oven (forgot the molds were hot which delayed this transfer) and till the moment I put them on the photo table they already deflate a little. But I finally was pretty pleased with the photos and was pleased of the taste of this souffle.

I’ve seen a lot of souffle recipe, some using the basic recipe which uses flour, some without, some with egg yolks, some without, so was pretty hard to decide which recipe to follow. I followed my instinct, and my goal was to have a chocolate soufflé that rise well and have an amazing taste. Every time I combine cocoa powder with chocolate the enhanced taste of chocolate is unbelievably good. So I didn’t use flour but used cocoa powder instead.

The words are simply not enough to describe what a chocolate soufflé tastes like. Incredible light, chocolatey and simply divine.  If you are a chocolate lover you really must give this recipe a try as I m sure you will enjoy it as much as we did.

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The recipe slightly adapted after Saveur

Chocolate Soufflé

5 from 3 votes

The words are simply not enough to describe what a chocolate soufflé tastes like. Incredible light, chocolatey and simply divine. If you are a chocolate lover you must give this recipe a try.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

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Ingredients

  

• 2 tbsp (30ml) milk
• 1 tbsp (15g) cream
• 5 tbsp (75g) sugar
• 2 oz (60g) 55-70% dark chocolate
• 2 egg yolks
• 3 egg whites
• 1/4 tsp (2g) salt
• 1/4 cup (30g) unsweetened cocoa powder , good quality
• 3 tbsp (45ml) water
• Powdered sugar for dusting
• Butter and granulated sugar for coating the ramekins

Topping (optional)

• 7 oz (200ml) whipping cream
• 1 tbsp (7g) powdered sugar

Instructions

 

• Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 31/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
  
• Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
• Add the cocoa powder and water, and whisk until very hot over bain marie (double boiler).
  
• Remove from the heat and set aside to cool for few minutes.
• Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
  
• Add egg yolks to chocolate mixture and whisk in to combine.
• Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
  
• Bake until the soufflé has risen to about 1 1/2 inch above the dish,  for about 13-15 minutes.
• Meanwhile whip the cream with powdered sugar if used for serving.
• Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after about 2 minutes.
  

Video

Nutrition

Serving: 1gCalories: 151kcalCarbohydrates: 21.8gProtein: 5.1gFat: 6gSaturated Fat: 3.5gCholesterol: 87mgSugar: 18.4g

Calories: 151kcal

Course: Dessert

Cuisine: French

Keyword: chocolate dessert, chocolate soufflé, cocoa powder chocolate souffle, flourless chocolate souffle, soufflé au chocolat