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Bake-Along #13: Chocolate Soufflé



Not nearly as daunting as they sound, these soufflés are an easy way to impress any guest (and yourself!). For tips and to bake-along live, just follow along with the video.


Prep: 30 minutes

Bake: 25-35 minutes

Dishware: six 10oz ramekins


Chocolate Soufflé Ingredients

(6 Servings)

  • 3/4 cup granulated sugar (divided)

  • 1/4 cup All-Purpose Flour

  • 1 & 1/4 cup whole milk

  • 3oz unsweetened chocolate, chopped

  • 5 eggs (separated)

  • 1/4 t salt

  • 2 t vanilla extract

Whipped Cream (optional but highly recommended!):

  • 1 & 1/4 cup heavy cream

  • 1/2 cup powdered sugar

  • 1 t vanilla extract


  1. Begin by preparing your ramekins: grease the bottom and sides with butter and then coat the inside in granulated sugar.

  2. Whisk together your 1/4 cup of granulated sugar and 1/4 cup of all-purpose flour in saucepan.

  3. Slowly add in milk, whisking in between additions.

  4. Put saucepan over medium-low to medium heat and whisk until the mixture thickens.

  5. Remove from heat and add in the unsweetened chocolate. Mix with heatproof spatula until the chocolate is completely combined.

  6. Beat in all egg yolks all at once.

  7. Set mixture aside to cool to about lukewarm.

  8. Pre-heat oven to 375° F degrees.

  9. Put your vanilla extract, salt, and egg whites into the bowl of your stand mixer (you can do this by hand or with a hand mixer as well).

  10. Beatwith the whisk attachment until you reach soft peaks.

  11. With your mixer running, add in your remaining 1/2 cup of granulated sugar, a few tablespoons at a time. Beat until you reach hard peaks. Check out the 7:33 mark in the video for an example.

  12. Using a rubber spatula, gently fold the chocolate mixture into the egg whites, ensuring it is well-combined but that you haven't deflated the egg whites. The mixture will be a little loose. Check out the 8:12 mark to hear my explanation and example of folding.

  13. Evenly pour your batter into the prepared ramekins. Bake for 25-35 minutes.

  14. Do not open the oven, don't turn the tray around, don't check on your babies! They really don't like being interrupted while they rise. My explanation on the bake is at the 10:44 mark.

  15. Essentially: you can go by smell -- if they are on the edge of burning and you can smell it, the chances are they are done. You'll look for them to be browning around the top edge and they will be a little wobbly but set (they won't move like they are liquid, but they will be bouncy).

  16. Whip together your whipped cream ingredients while they bake.

  17. Serve immediately! I like to press a spoon into the top of my souffle to create a little hole for my whipped cream. Then I eat immediately. I'll show you how I like to serve these at the 20:17 mark!

  18. Enjoy, enjoy, enjoy!

Notes:

  • You can't really make these ahead in any way.

  • To keep leftovers, wrap the ramekin in plastic wrap and put in fridge. They will completely deflate but still be tasty. You can microwave them for 20-30 seconds and top with leftover whipped cream.


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