A chocolate soufflé is a classic French dessert that is often thought of as being difficult to make, but with a little practice and patience, it can be quite achievable. The chocolate soufflé is a light and airy dessert that is traditionally served in individual ramekins.
To make a chocolate soufflé, you will need to carefully fold whipped egg whites into a chocolate mixture, being sure to not deflate the egg whites. The soufflés should be baked until they have risen and are set, but still slightly soft in the center.
A soufflé rises due to the expansion of air or steam that is trapped in the mixture as it bakes. When a soufflé is in the oven, the heat causes the air or steam to expand, which creates lift and causes the soufflé to rise.
In a chocolate soufflé, the expansion of air and steam is aided by the incorporation of whipped egg whites. The egg whites are whipped to stiff peaks and then carefully folded into the chocolate mixture. As the soufflé bakes, the air bubbles in the egg whites expand and help to lift the soufflé as it rises.
It's important to note that soufflés can be finicky and may not always rise as expected. There are a few factors that can affect the rise of a soufflé, such as the size and shape of the baking dish, the oven temperature, and the ingredients used. A soufflé does not typically contain flour because it is not needed to provide structure or stability to the dish. A soufflé is a light and airy dessert that relies on the expansion of air or steam to give it lift and create its characteristic puffed up appearance.
The main ingredients in a soufflé are typically egg yolks and egg whites, which are beaten and combined with a flavored base (such as melted chocolate or puréed fruit). The egg yolks provide richness and flavor, while the egg whites provide structure and lift.
Flour is not typically added to a soufflé because it can weigh down the mixture and make the soufflé heavy and dense. Instead, a soufflé relies on the expansion of air and steam to rise and create its light and airy texture. As a result, a soufflé does not need flour to provide structure or stability.
They are best served immediately, while they are still warm and puffed up.
As with any recipe, it's always a good idea to read through the entire recipe before you start cooking to make sure you understand the techniques involved. With a little practice and patience, you'll be able to make a classic chocolate soufflé that is sure to impress your friends and family.
4 tbsp sugar
1/2 cup melted chocolate (high quality)
3 eggs (separated)
1/2 tsp vanilla extract
1/8 tsp cream of tartar
1/8 tsp salt
Butter for ramekins
Pre-heat oven to 375 F
Whisk egg yolks and 3 tbsp of sugar until pale in color.
Add melted chocolate to egg mixture and continue to whisk.
Add vanilla extract and salt to mixture and whisk until all are combined.
Whisk egg whites until foamy. Then add cream of tartar.
Continue to whisk until soft peaks. Then add 1 tbsp sugar.
Whisk until firm peaks.
Take a heaping tbsp of the egg whites and mix them with the chocolate mixture to make it more liquid and runny.
Then add the rest of the whipped egg whites in with the chocolate and fold until just combined. Careful not to knock too much air out of it.
Place in the refrigerator.
Butter 4 ramekins and place them on a baking tray.
Get the mixture and divide it between the 4 ramekins.
Place in the oven for 17-19 minutes.
Remove and serve right away.