French Chocolate Soufflé
By Culiora
A classic French chocolate soufflé with a crisp exterior and a soft, molten center of rich dark chocolate. The secret lies in a properly whipped meringue and carefully buttered ramekins that allow the batter to rise straight and evenly in the oven. An elegant dessert best served piping hot straight from the oven.
- Servings: 4
- Prep time: 25 min
- Cook time: 15 min
- Total time: 40 min
Ingredients
- 20 g room-temperature butter for the ramekins
- 2 tbsp granulated sugar for the ramekins
- 150 g dark chocolate (around 70% cocoa), chopped
- 30 g butter
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
- 1.5 dl whole milk (3%)
- 1 tsp vanilla sugar
- 1 pinch flaky sea salt
- 4 pcs egg yolks
- 5 pcs egg whites
- 50 g granulated sugar
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 190 °C (conventional heat). Place a baking sheet in the center of the oven so it gets hot.
- Thoroughly grease 4 individual ramekins (approx. 1.5–2 dl) with room-temperature butter. Brush with upward strokes from the bottom to the top rim, which helps the soufflés rise evenly. Pour granulated sugar into one ramekin, rotate to coat the bottom and sides, then tip the excess into the next ramekin. Place the ramekins in the refrigerator while preparing the batter.
- Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cocoa powder, letting it cook while stirring constantly for about 1 minute without burning.
- Gradually pour in the milk in a steady stream while whisking vigorously to avoid lumps. Bring gently to a simmer and let cook, whisking continuously, for 1–2 minutes until the mixture thickens into a smooth pastry cream. Remove the saucepan from the heat.
- Immediately fold the chopped dark chocolate, vanilla sugar, and a pinch of salt into the warm cream. Stir until the chocolate is completely melted and the mixture is glossy and homogeneous. Let cool to lukewarm (about 5–10 minutes).
- Whisk the egg yolks into the chocolate mixture one at a time until thoroughly incorporated.
- In a clean, grease-free glass or metal bowl, beat the egg whites (all 5, as the extra white provides added lift and stability) on medium speed until soft peaks form. Gradually add the 50 g of granulated sugar, one tablespoon at a time, while beating on high speed until you reach a stiff, glossy meringue with firm peaks. Avoid overbeating, which can make the meringue dry or grainy.
- Gently stir one third of the meringue into the chocolate batter using a spatula to lighten it. Then gently fold in the remaining meringue in two batches with broad, sweeping motions just until no white streaks remain. Preserve as much incorporated air as possible.
- Divide the batter evenly among the chilled ramekins, filling them right to the brim. Smooth the tops level using an offset spatula or the back of a knife. Run the tip of your thumb or finger around the inside rim of each dish to create a small groove—this helps the soufflé rise straight up without catching on the edges.
- Place the ramekins directly onto the preheated baking sheet in the center of the oven. Bake for 12–14 minutes without opening the oven door, until the soufflés have risen tall above the rims but still have a slight jiggle in the center.
- Dust quickly with powdered sugar through a fine-mesh sieve and serve immediately, as soufflés begin to deflate within just a couple of minutes.