Airy chocolate soufflé
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The perfect, rich soufflé is made with a chocolate sauce and butter, into which beaten egg yolks and egg whites are separately folded. These create a million bubbles in the batter, which will lift the soufflé during baking, giving it its characteristic airy texture and fluffy top. Serve the soufflé immediately after baking, otherwise the dessert will gradually begin to collapse—not a treat to prepare in advance. As the saying goes, "You have to wait for the soufflé, but the soufflé can't wait for you." Individual chocolate soufflés are baked and served in 180 ml ramekins.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g finely chopped dark or semi-sweet chocolate
- 4 tbsp unsalted butter, plus extra for greasing pans
- 1.5 tsp vanilla extract
- 3 large egg yolks
- 3 tablespoons of warm water
- 0.5 cup sugar + 2 tbsp.
- Whites of 8 large eggs, room temperature
- 0.5 tsp freshly squeezed lemon juice
- Powdered sugar for sprinkling
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Cooking the dish according to the recipe:
- Grease 6 ramekins (180 ml each) with softened butter, then dust with powdered sugar. Place the prepared ramekins in the freezer. This can be done the night before.
- Position a rack in the lower third of the oven and preheat the oven to 200°C.
- Place the chocolate and butter in a medium bowl. Pour about 2 cm of water into the pan and bring to a gentle simmer; set the bowl with the chocolate and butter on top, making sure it doesn't touch the water. Stir occasionally until the chocolate is melted and smooth. Remove from heat and stir in the vanilla extract.
- In the bowl of a stand mixer, combine the egg yolks and warm water and beat until foamy. Gradually add 2 tablespoons of sugar and beat for about 5 minutes, until the mixture forms a ribbon when lifted from the whisk. Gently fold the yolks into the chocolate mixture. Wash the bowl thoroughly if you're using it to beat the egg whites.
- Remove the prepared molds from the freezer. Place the egg whites and lemon juice in the bowl of a stand mixer. Beat on medium speed until foamy, then gradually add the remaining 0.5 cups of sugar and increase the mixer speed to high. Beat until stiff, but not dry, peaks form.
- Working quickly, fold about a third of the beaten egg whites into the chocolate until fluffy; then fold in the remaining egg whites until smooth. Carefully spoon the mixture into the soufflé molds and place them on a baking sheet. Smooth the surface of the soufflé by returning any mounds to the bowl.
- Bake immediately until the soufflé rises about 4 cm above the rim of the pans and the tops are slightly darkened, about 18-20 minutes. Remove from the oven, dust with powdered sugar, and serve immediately.
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