Chocolate Soufflé
Indulge in the decadent delight of a velvety chocolate soufflé that rises to perfection, boasting a rich and luscious texture that melts in your mouth. This exquisite dessert is a show-stopping treat that is sure to impress your guests with its elegant presentation and heavenly taste. Get ready to experience the magic of baking and serve up a delightful finale to your meal with this delectable chocolate soufflé.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter, plus 1 Tbs. melted butter for
- brushing soufflé mold
- 3/4 cup granulated sugar
- 6 oz. bittersweet chocolate, preferably at least 70%
- cacao, chopped
- 2 Tbs. heavy cream
- 4 egg yolks
- 1 tsp. pure vanilla extract
- 6 egg whites
- 1/4 tsp. kosher salt
- 1/4 tsp. cream of tartar
- Confectioners' sugar for dusting
Instructions
- Position a rack in the center of an oven with plenty of headspace for the soufflé to rise, and preheat the oven to 425°F. Brush the bottom and sides of a 6-cup soufflé mold with the 1 Tbs. melted butter, then coat with 1/4 cup of the granulated sugar; tap out the excess.
- In a heatproof bowl, combine the remaining 2 Tbs. butter, the chocolate and cream. Set the bowl over but not touching barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Set aside in a warm place.
- In a large bowl, vigorously whisk together the egg yolks, vanilla and 1/4 cup of the granulated sugar until the mixture falls in a thick, wide ribbon when the whisk is lifted. Stir in the chocolate mixture.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, salt and cream of tartar on medium-high speed until foamy. Slowly add the remaining 1/4 cup granulated sugar and beat just until stiff peaks form. Fold the egg whites, one-third at a time, into the chocolate mixture just until combined. Spoon the mixture into the prepared soufflé mold, filling it to the rim.
- Bake the soufflé for 15 minutes. Reduce the oven temperature to 400°F and continue to bake until the soufflé has risen about 2 inches above the mold rim, 25 to 30 minutes. Dust the top with the confectioners' sugar and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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