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Classic Chocolate Soufflé
Traditional dish · French
A light and airy baked dessert made from a rich chocolate base, whipped egg whites, and a touch of sugar, resulting in a dramatic rise and delicate texture.
Ingredients
- Dark chocolate (70% cocoa)150g
- Unsalted butter30g
- Granulated sugar75g
- Eggs3 large
- Egg yolks3 large
- Milk120ml
- All-purpose flour15g
- Vanilla extract1 tsp
- Saltpinch
- Powdered sugar (for dusting)to taste
Steps
- 1
Preheat oven to 190°C (375°F). Butter and sugar four 150ml ramekins.
- 2
Melt dark chocolate and butter together over a bain-marie or in the microwave.
- 3
In a saucepan, heat milk until simmering. Whisk in flour to create a smooth paste.
- 4
Gradually whisk the hot milk mixture into the melted chocolate. Stir in egg yolks and vanilla extract.
- 5
In a separate bowl, whisk egg whites with salt until soft peaks form. Gradually add 50g of sugar and whisk until stiff, glossy peaks form.
- 6
Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites until just combined.
- 7
Pour the batter into the prepared ramekins, filling them about three-quarters full.
- 8
Place ramekins on a baking sheet and bake for 12-15 minutes, or until puffed and set but still slightly wobbly in the center.
- 9
Serve immediately, dusted with powdered sugar.
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