Chocolate Soufflé
French restaurant classic, dramatically risen individual dark chocolate soufflé with a just-set molten centre, dusted with icing sugar.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush two 250ml ramekins thoroughly with 20g softened butter using upward strokes, coat each with 1 tsp caster sugar, tap out excess. Chop 100g dark chocolate. Have 2 egg yolks and 4 egg whites ready.
Bake 1
Preheat oven to 200°C. Melt chopped chocolate and 40g butter in a heatproof bowl over barely simmering water, stirring 3 minutes until smooth and glossy. Remove from heat, whisk in both egg yolks immediately, cool 2 minutes.
Build
In a clean, grease-free bowl whisk 4 egg whites with 2 pinches cream of tartar and 2 pinches salt on medium speed until foamy. Gradually add 50g caster sugar while whisking to firm, glossy peaks.
Bake 2
Fold one-third of egg whites into chocolate mixture vigorously to loosen. Gently fold remaining whites in two additions until no streaks remain. Spoon into prepared ramekins, fill each just below rim, level tops, run thumb around inside edge of each to create 3mm channel.
Bake 3
Place both ramekins on a baking tray, bake at 200°C for 12–14 minutes until risen 3cm above rim, tops are set and cracked, centres wobble gently when nudged. Medium heat, monitor closely for doneness.
Finish and plate
Remove soufflés from oven, dust each immediately with 1 tsp icing sugar through a fine sieve. Transfer ramekins to plates and serve at the table without delay—soufflés collapse within 90 seconds of leaving the oven.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.