Ingredients for Chocolate Souffle
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How to Make Chocolate Souffle
- Preheat oven to 430°F (220°C). Butter a 6-ounce soufflé dish generously and dust with 1 tablespoon of granulated sugar, tapping out any excess.
- Melt 4 ounces of bittersweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth and glossy.
- In a separate bowl, whisk together 2 tablespoons of unsalted butter until light and fluffy. Gradually whisk in the melted chocolate until fully combined.
- Whisk in 2 large egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Set aside.
- In a clean, grease-free bowl, beat 4 large egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form.
- Gradually add 1/4 cup of granulated sugar while continuing to beat until stiff, glossy peaks form. Do not overbeat.
- Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared soufflé dish. Place the dish in a slightly larger baking pan.
- Pour enough hot water into the larger pan to come about one-third of the way up the sides of the soufflé dish (this creates a bain-marie).
- Bake for 35-40 minutes, or until the soufflé is puffed and golden brown. Do not open the oven door during baking.
- Lightly dust the top with powdered sugar immediately after removing from the oven.
- Serve immediately with a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
52g
Fat
44g
Carbs
4g
