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Classic Chocolate Soufflé

This classic chocolate soufflé holiday dessert feels like pure comfort in a fancy dress, combining rich chocolate flavor with a light, airy texture.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dessert, Holiday
Cuisine: French
Calories: 1400
Ingredients Method Notes

Ingredients
  

For the Ramekins
  • 1 tbsp extra-soft unsalted butter, for brushing For greasing the ramekins
  • 4 tsp granulated sugar, for coating To coat the inside of the ramekins
For the Soufflé Batter
  • 4 tbsp unsalted butter, cut into pieces
  • 4 oz semi-sweet chocolate bar, coarsely chopped Choose a good-quality bar for best results
  • 3 large eggs, separated (room temperature)
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar Helps stabilize egg whites
  • 3 tbsp granulated sugar
For Serving
  • Powdered sugar, for dusting
  • Whipped cream or vanilla ice cream (optional) For serving

Method
 

Preparation
  1. Step 1: Melt the Chocolate and Butter. Set a heatproof bowl over a pan of simmering water or use the microwave in 20-second bursts. Add the butter and chopped chocolate, stirring until smooth. Let cool for 3 to 5 minutes.
  2. Step 2: Add the Yolks, Vanilla, and Salt. Whisk the egg yolks, vanilla, and salt into the cooled chocolate mixture until glossy and smooth. Set aside.
Whipping Egg Whites
  1. Step 3: In a clean bowl, beat the egg whites with cream of tartar on high speed for about 2 minutes until soft peaks form. Gradually add sugar, beating until stiff and glossy.
Folding and Baking
  1. Step 4: Add the whipped whites to the chocolate mixture in 3 additions, folding gently to maintain air.
  2. Step 5: Refrigerate the batter for 5 to 10 minutes while preheating the oven to 400°F. Brush the ramekins with butter, coat with sugar, and fill with batter. Bake at 375°F for 13 to 14 minutes, then dust with powdered sugar and serve immediately.

Notes

Serve with fresh berries or whipped cream. Store leftovers in the fridge for up to 2 days.