Decadent Chocolate Soufflé
What Started it all:
Chocolate soufllê
Indulge in this rich and airy chocolate soufflé that will leave your guests in awe. Perfect for any special occasion or just to satisfy your sweet tooth.
Ingredients
- 4 tablespoons unsalted butter (plus extra for greasing)
- 1/3 cup granulated sugar (plus extra for dusting)
- 4 ounces semi-sweet chocolate, finely chopped
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (for egg whites)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease four 6-ounce ramekins with butter and dust with granulated sugar. Tap out any excess sugar.
- In a heatproof bowl, melt the chopped chocolate and 4 tablespoons of butter over a pot of simmering water (double boiler method).
- Stir in the heavy cream and vanilla extract until smooth.
- Remove the bowl from heat and let it cool slightly.
- Once cooled, whisk in the egg yolks one at a time until fully incorporated.
- In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the 1/4 cup of sugar and continue to beat until stiff peaks form.
- Gently fold a third of the egg whites into the chocolate mixture to lighten it.
- Carefully fold in the remaining egg whites until no streaks remain. Be cautious not to deflate the mixture.
- Spoon the soufflé mixture into the prepared ramekins, filling them to the top.
- Run your thumb around the inside edge of each ramekin to help the soufflé rise evenly.
- Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and the tops are set but still slightly jiggly in the center.
- Dust with powdered sugar if desired and serve immediately for the best texture and flavor.
Enjoy your light and fluffy chocolate soufflé while it's still warm and airy. This classic French dessert is sure to impress and delight any chocolate lover. Bon appétit!