This show stopper dessert can easily intimidate even the best home bakers. The first time I really nailed it was in culinary school, when I had my chef instructor looking over my shoulder and guiding me each step of the way.
Since I can’t join you in your kitchen today, I’m including a video that shows each pivotal step, so that you will know exactly what I mean when I instructor you to do things like “whip into soft peaks”, “fold gently”, etc. Be sure to watch the video in its entirety before beginning to bake.
But before we begin, my number one piece of advice is to get your hands on some quality chocolate. I used a 65% cacao single origin Colombian chocolate couvertures from my friends over at Foodlinks, but just be sure to use real dark chocolate (nothing less than 60% cacao content).
Chocolate Soufflé, serves 8
- 2 tablespoons of butter for greasing ramekins
- 2/3 cup granulated sugar, divided, plus 1 tablespoon for ramekins
- 6 ounces dark chocolate, chopped into small pieces
- 6 eggs, separated
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- optional, but highly recommended whipped cream and cacao nibs for serving
Directions:
- Preheat oven to 350°F. Grease inside surface of 8 6-ounce ramekins with butter and sprinkle with sugar. Set on rimmed baking sheet.
- Place chocolate in the top of a double boiler (a bowl set over a steaming pot of water). Heat until chocolate is about 75% melted, then remove bowl from heat and continue to stir gently until all chocolate is melted. Set aside until cooled and bottom of the bowl no longer feels hotter than room temperature.
- Placing egg yolks (not the whites yet!) and only 1/3 cup of sugar (reserve remaining sugar for the whites) in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until pale yellow and more voluminous, about 3 minutes. Check to see if it passes the “ribbon test” of folding back on itself (see video for reference).
- Stir salt, vanilla, and cream into yolk mixture.
- Add 1/3 of yolk mixture to the cooled chocolate and mix thoroughly. This will lighten the density of the chocolate.
- Add remaining 2/3 of yolk mixture to the chocolate mixture and gently fold until just combined.
- Using a stand mixer fitted with a whisk attachment, beat egg whites and remain 1/3 cup sugar until soft peaks form (see video for reference), about 3 minutes.
- Add 1/3 of whipped egg white mixture to the chocolate/yolk mixture and fold until combined.
- Add remaining 2/3 of white mixture and gently fold until just combined.
- Divide evenly among prepared ramekins. At this point you can leave in a cool place for up to 2 hours, or bake immediately.
- Bake for about 20 minutes at 350°F until puffed, but still slightly jiggly. Serve immediately, with optional whipped cream and nibs.
