Chocolate Soufflé
Hot air, egg whites, and pure anxiety.
Timing: 45 mins
Chocolate Soufflé
Hot air, egg whites, and pure anxiety.
Timing: 45 mins
Key move
Beat the whites to glossy stiff peaks, fold them into the chocolate base without deflating them, and bake without opening the oven so the structure can rise before it sets.
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The Setup
- SaucepanMedium (2-3 qt)
- Mixing Bowls
- Whisk
- Spatula
- Ramekins
The Mise en Place
2Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/1)
My soufflé didn't puff up at all.
Ah, it seems like we lost some of that precious air. This usually happens if the egg whites were over-mixed, deflating them, or if the oven door was opened too early, letting that…
Why is my soufflé leaning to one side?
That lopsided rise tells me a couple of things could be happening.
Chef's Notes
Whip egg whites to stiff, glossy peaks. Under-whipped whites won't provide enough lift.
Gently fold egg whites into the chocolate base to maintain maximum airiness. Don't overmix.
Serve immediately after baking. Dust with powdered sugar or top with fresh berries.
The Method
THE BASE
MIX the melted chocolate with yolks to create a heavy base.
Chocolate and yolks are combined into a smooth, heavy base.
THE PEAKS
Time-sensitiveWHISK egg whites (120 g) and sugar to stiff peaks.
The "Bird's Beak." When you lift the whisk, the tip of the peak should stand up straight and just barely curl over.
THE FOLD
Time-sensitiveSacrifice 1/3 of the whites: STIR them aggressively into the chocolate to lighten it. Then, gently FOLD the remaining whites in.
The chocolate mixture is lightened, and the remaining egg whites are gently folded in with minimal streaks remaining.
THE RIM CLEAN
Fill ramekins to the top. Run your thumb around the inside rim to create a groove.
Ramekins are filled to the top, and a clean groove is created around the inside rim.
BAKE
BAKE at 375°F (190°C) for 12-15 mins. DO NOT OPEN THE DOOR.
Soufflés are puffed and lightly golden brown.
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