Classic Chocolate Soufflé
A decadent French dessert featuring light and airy chocolate soufflés made with bittersweet chocolate, eggs, and sugar. These individual soufflés rise beautifully in the oven and are served warm with a dusting of confectioners' sugar and optional whipped cream or crème anglaise.
Ingredients
- •6 ounces bittersweet chocolate, cut into small pieces
- •3 whole egg yolks
- •½ cup granulated sugar
- •1 teaspoon vanilla extract
- •5 whole egg whites
- •2 tablespoons "Sifted confectioners sugar"
- •1 cup Whipped cream or drambuie-flavored crème anglaise
Cooking Instructions
- 1.
1. Position the rack in the lowest part of the oven and preheat the oven to 400 degrees. Brush six 3/4-cup ovenproof soufflé dishes with melted butter and invert the dishes to allow excess butter to drip out. Then, pour a little granulated sugar into each dish, turning to coat all sides, tapping out any excess sugar (see page 112). For easier handling, arrange the dishes on a flat baking tray and set aside.
10 min
- 2.
2. In a small heatproof bowl placed over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and let the chocolate melt completely, stirring occasionally.
10 min
- 3.
3. Meanwhile, in the large bowl of an electric mixer fitted with a paddle or beaters, on high speed beat together the egg yolks, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla until pale yellow and thick. Scrape the melted chocolate into the yolks and continue to beat until well combined.
5 min
- 4.
4. In another clean large bowl, with whip or clean beaters, whip the 5 egg whites. Start on medium speed and raise the speed as peaks begin to form. Add the remaining 2 tablespoons sugar and continue to whip until the whites are shiny and firm, but not stiff. (When the bowl is tipped slightly, the whites should stay in place.) Stir one-third of the whites into the chocolate mixture to lighten, then turn the chocolate back into the whites and fold until completely incorporated. Do not overmix.
8 min
- 5.
5. Using a large spoon, spoon the soufflé batter into the prepared dishes, filling to the top of each dish. Bake 10 minutes; the tops will be slightly crusty and the inside creamy.
10 min
- 6.
6. To serve, carefully remove each soufflé and place on a small doily-lined plate. Dust with sifted confectioner's sugar and serve with softly whipped cream or Drambouie-Flavored Crème Anglaise. Serve immediately.
2 min
