Ingredients for The Best Chocolate Souffle Ever
- 1/2 cup granulated sugar (plus 2 tablespoons for coating soufflé dish)
- 4 ounces bittersweet chocolate
- 2 large egg yolks
- 3 large egg whites
- 2 tablespoons unsalted butter (for coating soufflé dish)
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Powdered sugar (for optional dusting)
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How to Make The Best Chocolate Souffle Ever
- Preheat oven to 375°F (190°C).
- Generously butter a 6-ounce soufflé dish and sprinkle with 2 tablespoons of granulated sugar. Tilt the dish to coat the sides evenly, then tap out any excess sugar.
- Separate egg yolks and whites, ensuring no yolk gets into the whites. Place the egg whites in a clean, dry bowl.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), stirring frequently until smooth and melted. Remove from heat.
- Whisk in the egg yolks one at a time into the melted chocolate, ensuring each is fully incorporated before adding the next.
- In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 1/3 cup of granulated sugar, a tablespoon at a time, while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form.
- Gently fold about 1/3 of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being sure not to deflate the mixture.
- Pour the batter into the prepared soufflé dish.
- Bake in the preheated oven for 40-45 minutes, or until the soufflé is puffed and golden brown, and a toothpick inserted near the center comes out with moist crumbs.
- Serve immediately. A dusting of powdered sugar is optional.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
136g
Fat
12g
Carbs
11g
