Chocolate Souffle

Ingredients

• •120 g Dark chocolate
• •30 g Unsalted butter
• •2 whole Eggs
• •2 yolks Egg yolks
• •50 g Sugar
• •0.5 teaspoon Vanilla extract
• •1 tablespoon Cocoa powder

Instructions

1. 1

   Preheat oven to 375°F (190°C). Butter ramekins generously and coat with granulated sugar, tapping out excess.

   💡 The sugar coating creates a crispy, caramelized edge that helps the soufflé rise evenly.

2. 2

   Make the base: melt butter, whisk in flour, and cook for 2 minutes. Gradually add warm milk, whisking constantly until thick.

   💡 Cook out the flour taste thoroughly - raw flour will give a pasty texture.

3. 3

   Remove from heat. Separate eggs while cold, then bring to room temperature. Yolks blend into base, whites go in a clean bowl.

   💡 Room temperature egg whites whip to greater volume than cold whites.

4. 4

   Mix chocolate or flavoring into the base. Whisk in yolks one at a time. Season with pinch of salt.

   💡 Ensure base is cool enough so yolks do not scramble when added.

5. 5

   Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating to stiff, glossy peaks.

   💡 Soft peaks will collapse - beat to stiff peaks that hold their shape.

6. 6

   Fold one-third of whites into base to lighten. Gently fold in remaining whites in two additions.

   💡 Fold gently and quickly - overmixing deflates the air bubbles you worked so hard to create.

7. 7

   Fill ramekins 3/4 full. Run thumb around the edge to create a slight gap for even rising.

   💡 The thumb trick helps create the signature crown as the soufflé climbs the sides.

8. 8

   Bake immediately for 12-15 minutes until puffed but still jiggly in center. Serve at once!

   💡 Do not open oven door during baking - temperature drop causes collapse.