Chocolate Soufflé
The legendary risen chocolate dessert that demands precision and rewards with drama
Perfect Wine Pairings
Banyuls (Roussillon, France)
Fortified Grenache with chocolate, black cherry, and espresso. The pairing king for dark chocolate.
Ruby Port (Portugal)
Young port with berry fruit complements cocoa without overwhelming.
Recioto della Valpolicella (Italy)
Dried grape red dessert wine with cherry kirsch notes harmonizes with chocolate intensity.
Ingredients
- Butter and sugar for coating ramekins
- 150g (5 oz) dark chocolate (70% cacao), chopped
- 40g (3 tbsp) unsalted butter
- 4 large eggs, separated
- 60g (¼ cup + 1 tbsp) granulated sugar, divided
- 1 tbsp cornstarch
- Pinch of salt
- ½ tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Prep Ramekins: Butter four 6-oz ramekins thoroughly, then coat with sugar. Tap out excess. Refrigerate.
- Melt Chocolate: Combine chocolate and butter in double boiler. Stir until smooth at 45°C (113°F). Remove from heat.
- Add Yolks: Whisk egg yolks with 30g sugar and cornstarch until pale. Fold into chocolate mixture.
- Beat Egg Whites: In clean bowl, beat egg whites with salt until foamy. Gradually add remaining 30g sugar, beating to stiff, glossy peaks.
- Fold Gently: Stir ¼ of whites into chocolate to lighten. Gently fold in remaining whites in two additions, maintaining volume.
- Fill and Bake: Divide among ramekins, filling to rim. Run thumb around edge to create "top hat." Bake at 190°C (375°F) for 12-14 minutes until risen 2 inches but centers still jiggle.
- Serve Immediately: Dust with powdered sugar. Serve within 2 minutes—soufflés wait for no one.
Chef's Notes
The Physics: Egg whites create air bubbles. Heat makes them expand. Chocolate provides structure. Balance these three forces for the perfect rise.
Timing is Everything: Have guests seated before you put soufflés in oven. They deflate within 5 minutes of leaving the oven.
The Fold: Use a large rubber spatula. Cut down center, sweep along bottom, bring up side. Rotate bowl. Repeat gently until just combined.
Chocolate Quality: Use the best chocolate you can afford. It's the star here.