1 Video | Photo: Chocolate Souffle Recipe
Ingredients
- 2 sticks butter, plus extra to butter the ramekins
- 1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)
- 12 egg whites
- 1/3 teaspoon cream of tartar
- 3 2/3 cups 61 percent semisweet chocolate, such as Valrhona
- 12 egg yolks
- Powdered sugar, for dusting
- Whipped cream, for topping
Directions
Preheat the oven to 375 degrees F.
Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.
Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.
Top with powdered sugar and whipped cream.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By marialyall_12096270
Norfolk, 86
on April 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This chocolate soufflé was delicious. Actually not that difficult, just a lot of last minute preparation. I loved how deep the chocolate flavor was. I divided the recipe by 2.5 to achieve 6 portions but still used 6 eggs. It worked great. How far in advance can the egg whites be prepared & mixed into the chocolate /egg yolk mixture? I think this can be prepared and put into the ramekins maybe 1 hour before baking, so that as a host you aren't going crazy at the last minute? Anybody have any suggestions? Otherwise I loved this recipe! Yeah, Geoffrey!
By LucyinBlueHawaii
Hawaii
on April 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yum! I have tried many souffle recipes and I must say that this is the BEST! Thanks, Geoffrey. I love your Iron Chef series and Chopped.
By emilylyons1
on March 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good. This is the first souffle I've ever made. It was not too difficult, and those who tasted it, really loved it!
Read all 7 reviews