Pairs well with Soufflé au Chocolat
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Soufflé au Chocolat
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A classic French chocolate soufflé made with strong coffee, melted baking chocolate, and a light meringue base, resulting in a beautifully risen dessert with a slightly cracked top and creamy interior.
00:00:50 total
Serves 4
medium
Dessert Various
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Ingredients
- semi-sweet baking chocolate - watch the video to see (melted in a double boiler)
- strong coffee - watch the video to see (used in the chocolate mixture)
- butter - watch the video to see (for buttering ramekins and added to the flour-milk mixture)
- all-purpose flour - watch the video to see (used to make the base with milk)
- milk - watch the video to see (added slowly to flour to make a thickened base)
- egg yolks - 4 (added one at a time to the base mixture)
- vanilla extract - 1 tablespoon (added to the chocolate mixture)
- salt - a pinch (added to egg whites before whipping)
- sugar - watch the video to see (added gradually to egg whites to form stiff peaks)
- powdered sugar - to taste (for dusting the finished soufflé)
Instructions
- Prepare ramekins: Butter the ramekins thoroughly using your fingers, making sure to cover the sides and edges. Surround each ramekin with a double-thick collar of buttered aluminum foil extending 3 inches above the rim to support the soufflé as it rises.
- Melt chocolate: Melt the semi-sweet baking chocolate in a double boiler until smooth and silky. Keep warm on a back burner.
- Make flour and milk base: In a saucepan, add the all-purpose flour. Slowly whisk in the milk constantly to avoid lumps, creating a smooth cream. Add butter and bring to a boil, stirring continuously for 2 minutes until thickened. Remove from heat and let cool for about a minute while stirring.
- Add egg yolks: Add the egg yolks one at a time to the cooled flour-milk base, mixing well after each addition.
- Combine chocolate and vanilla: Add the melted chocolate and vanilla extract to the base mixture and stir to combine.
- Whip egg whites: In a mixer, beat six egg whites with a pinch of salt until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
- Fold mixtures: Gently fold the chocolate base mixture into the whipped egg whites until just combined, being careful not to deflate the meringue.
- Fill ramekins and bake: Ladle the soufflé mixture into the prepared ramekins, filling them as full as desired. Place ramekins in the oven and bake for 40 to 50 minutes until risen and slightly cracked on top.
- Serve: Optionally dust with powdered sugar and serve immediately while still hot and creamy inside.
