Chocolate Souffle
Quick answer
- Total time
- 40 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
A spoon breaking through the thin, set crust finds hot chocolate cream underneath that is still half liquid.
Read more
The table and any vanilla ice cream should be ready before the ramekins enter the oven, since it starts to sink almost as soon as it comes out. The butter and sugar lining gives the batter something to climb, and without it the rise tilts or splits.
Ingredients
Instructions
- 1
Preheat the oven to 200°C.
Brush the inside of each ramekin with butter from bottom to top, then coat with sugar and shake out the excess so the batter can climb evenly without sticking.
- 2
Melt 140g dark chocolate with 40g unsalted butter over a gentle double boiler, stirring until no lumps remain.
Remove from the heat and let it cool until warm, not hot, before adding the yolks.
- 3
When the chocolate mixture is no longer hot, whisk in 3 egg yolks one at a time, mixing quickly after each addition so they do not curdle. Stir in 12g cocoa powder until the base is smooth.
- 4
Whip 4 egg whites with 1 tsp salt until foamy, then add 55g sugar in three additions.
Continue beating until the meringue is glossy, firm, and holds its shape without sliding in the bowl.
- 5
Fold one third of the meringue into the chocolate base first to loosen it.
Add the rest in two batches, using broad bottom-to-top spatula strokes and stopping as soon as no white streaks remain.
- 6
Fill each ramekin to about 80 percent and run a fingertip around the inside edge to make a shallow groove.
Bake for 12-15 minutes without opening the oven door, then serve immediately before it sinks.
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