Chocolate Soufflé

Ingredients

• 19 g (1 Tbsp + 1½ tsp), dividedgranulated sugar
• 1.5 g (½ tsp)cornflour
• 2 large, separated and at room temperatureeggs
• 120 ml (½ cup)whole milk
• 21 g (1½ Tbsp)unsalted butter
• 14 g (1 Tbsp + 2½ tsp)plain flour
• A pinchkosher salt
• 28 g (1 oz)70% chocolate, finely chopped
• As neededsoftened butter and granulated sugar, for coating the dish
• For dustingicing sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F), with a rack positioned in the centre.

2. 2

   Mix the yolks

   In a small bowl, combine 1 tablespoon of the sugar with the cornflour. Whisk in the egg yolks and set aside.

3. 3

   Make the roux

   Warm the milk in a small saucepan over medium heat. In a separate small saucepan, melt the butter over medium heat, then whisk in the flour and a pinch of kosher salt for about 30 seconds.

4. 4

   Finish the base

   Take the butter mixture off the heat. Whisk in one-third of the warm milk until smooth, then whisk in the next third and the final third. Return the pan to medium heat and whisk until the mixture simmers. Simmer for 30 seconds, then remove from the heat and immediately whisk in the chocolate until melted. Whisk in the yolk mixture, then transfer the base to a large mixing bowl.

5. 5

   Prepare the dish

   Brush the baking dish or dishes generously with softened butter. Finish with vertical strokes of butter around the sides so the soufflé can rise along them, then coat the dish with granulated sugar.

6. 6

   Whip the whites

   Whisk the egg whites in a large bowl or stand-mixer bowl until foamy. Add the remaining sugar in three portions, whisking after each addition until the whites hold progressively more shape and become glossy and firmer. Stop before they are over-whisked.

7. 7

   Fold the mixture

   Stir about one-third of the egg whites into the chocolate base to lighten it. Gently fold in the remaining whites.

8. 8

   Bake and serve

   Spoon the mixture into the prepared dish, filling it almost to the top. Bake for 15 minutes for individual ramekins or up to 30 minutes for one larger dish, depending on its size, until risen and set on top. Check with a skewer or an instant-read thermometer; the centre should be about 71°C (160°F). Serve immediately, dusted with icing sugar and, if desired, with whipped cream, crème anglaise or vanilla ice cream and raspberries.

What is chocolate soufflé?

A soufflé is a baked dish that rises as its whipped egg whites expand in the oven. The style is associated with French cooking, while this recipe gives the classic technique an American home-kitchen setting and scales it for two.

Here, a cooked milk, butter and flour base is enriched with chocolate and egg yolks. Folding in glossy whites gives it lift without losing the chocolate flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 6g protein, 17g carbs, 12g fat.

The chocolate and butter contribute most of the fat, while the sugar, flour and milk provide much of the carbohydrate. Eggs supply protein as well as structure. Serve with fresh raspberries for a bright contrast, or keep accompaniments modest if you want the soufflé to remain the centre of the plate.

Build a smooth chocolate base

Warm milk: adding it gradually to the butter-and-flour mixture helps make a smooth base. Whisk in thirds as directed, working out any lumps before returning the pan to the heat.

Melt the chocolate: take the pan off the heat before adding the finely chopped chocolate. The residual warmth melts it while you whisk, ready for the yolks to be incorporated.

Prepare the dish for a good rise

Butter the sides: brush the dish generously, then make vertical strokes from the bottom up. The recipe uses these lines to give the rising soufflé a path along the sides.

Sugar coating: rotate the buttered dish to coat it with granulated sugar. Fill it almost to the top, as the recipe directs, and bake any extra mixture in a separate ramekin.

Fold the whites gently

Glossy peaks: add the sugar to the egg whites in three portions, whisking until they hold a firmer shape but remain glossy. Stop before the whites become dry or start to break down.

Lighten first: mix about a third of the whites into the chocolate base before folding in the rest. This first addition loosens the dense base, making the remaining whites easier to fold through gently.

Watch the bake, not just the clock

Choose the time by dish size: individual ramekins may take about 15 minutes, while a larger dish can need up to 30 minutes. The source recipe notes that its larger soufflé took close to 30 minutes.

Look for a risen soufflé with a set top. A skewer or an instant-read thermometer can help check the centre; the recipe gives about 71°C (160°F) as a temperature cue.

Serve straight from the oven

A soufflé is at its best just after baking, so have the table ready before it comes out. Dust with icing sugar and serve promptly.

For a richer finish, the recipe suggests whipped cream, crème anglaise or vanilla ice cream, with a few raspberries if you like. These accompaniments are optional.

Recipe notes & tips

• Bring the separated eggs to room temperature before starting, as specified in the ingredient list.
• Finely chop the chocolate so it melts readily into the warm base.
• Whisk the milk into the roux in three additions to help keep the base smooth.
• Use gentle folding motions when combining the whites and chocolate mixture.
• Set out any optional accompaniments before baking so the soufflé can be served immediately.
• If using ramekins, start checking around the 15-minute mark; a larger dish may need close to 30 minutes.

Variations

• Berry finish: serve with a few raspberries as suggested in the recipe.
• Creamy finish: add whipped cream alongside the warm soufflé.
• Crème anglaise: serve with a little crème anglaise for a custardy accompaniment.
• Ice-cream pairing: add vanilla ice cream just before serving.
• Individual portions: divide the mixture among ramekins and begin checking after about 15 minutes.

Common mistakes to avoid

• Adding the milk all at once: whisk it in thirds to help prevent lumps.
• Over-whisking the whites: stop when they are glossy and hold a firmer shape, before they begin to break down.
• Folding too roughly: incorporate the whites gently to preserve their air.
• Skipping the dish coating: butter and sugar the dish as directed to prepare its sides for the rise.
• Waiting to serve: have accompaniments ready and serve as soon as the soufflé comes out of the oven.
• Using one fixed baking time: adjust for dish size and check for a risen soufflé with a set top.

How to store

Soufflé is best served immediately, and its rise will not hold well once it cools. If you have leftovers, refrigerate them promptly in a covered container and reheat gently in the oven, knowing the texture will be denser.

Frequently asked questions