Go Back
Indulging in a rich, airy chocolate soufflé is a delightful experience that transcends the ordinary dessert. This classic French dessert epitomizes culinary sophistication, combining the deep, intense flavors of high-quality dark chocolate with a light, fluffy texture that melts in your mouth. Often regarded as a hallmark of fine dining, the chocolate soufflé can intimidate even seasoned bakers, yet with the right approach, it is a dish that anyone can master. In this article, we will explore the art of creating the perfect chocolate soufflé, breaking down each step to ensure that even novice bakers can achieve impressive results.

Classic Chocolate Soufflé

Discover the art of making a heavenly chocolate soufflé, a classic French dessert that combines rich dark chocolate with a light, airy texture. This guide takes you through every essential step, from understanding key ingredients to mastering techniques for whipping egg whites and gentle folding. Perfect for impressing family and friends, this indulgent treat guarantees a memorable experience. Join us on this baking adventure and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons unsalted butter (plus extra for greasing)

1/2 cup granulated sugar (plus extra for coating)

6 ounces dark chocolate (70% cocoa), chopped

3 large eggs, separated

2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

Pinch of salt

1/4 teaspoon cream of tartar

Powdered sugar (for dusting)

Instructions
 

Preheat your oven to 375°F (190°C). Grease four ramekins generously with unsalted butter and coat them with granulated sugar, tapping out the excess.

    In a small saucepan, melt the chopped dark chocolate over low heat, stirring occasionally until smooth. Remove from the heat and let it cool slightly.

      In a bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and thick. Stir in the melted chocolate, flour, and vanilla extract until fully combined.

        In another bowl, use a clean mixer to beat the egg whites with a pinch of salt and cream of tartar until soft peaks form (about 3-5 minutes). Gradually add 2 tablespoons of granulated sugar and continue beating until stiff peaks form.

          Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.

            Spoon the soufflé batter into the prepared ramekins, filling them just to the top. Smooth the surfaces with a spatula.

              Bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and the tops are set but still soft in the center.

                Carefully remove from the oven and dust with powdered sugar. Serve immediately to enjoy their airy texture!

                  Prep Time, Total Time, Servings: 25 minutes | 30 minutes | 4 servings