Chocolate Souffle

★ 4.8 · Advanced

This dramatic French dessert rises tall and proud straight from the oven, with a delicate crisp exterior and a warm, airy, intensely chocolatey center.

25 minPrep Time

14 minCook Time

40 minTotal Time

6 individual soufflesYield

Why You'll Love This

Dramatic tall rise straight from the oven
Warm, airy, intensely chocolatey center
Classic French restaurant-style dessert

Ingredients

2 tablespoonsunsalted butter, softened, for ramekins
1/2 cup plus 2 tablespoonsgranulated sugar, divided, plus more for ramekins
8 ouncesbittersweet chocolate, chopped
4 tablespoonsunsalted butter
5large egg yolks
1 teaspoonvanilla extract
6large egg whites, room temperature
1/4 teaspooncream of tartar
pinchsalt
1 tablespoonpowdered sugar, for dusting

Nutrition (estimated per serving)

390Calories

7gProtein

24gFat

38gCarbs

3gFiber

55mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 375 F with a baking sheet inside to preheat.
Butter six 6-ounce ramekins thoroughly with upward strokes, then coat with sugar, tapping out the excess -- this helps the souffles climb the sides evenly.
Melt the chocolate and 4 tablespoons butter together in a heatproof bowl over a pot of gently simmering water, stirring until smooth, then remove from heat and let cool slightly.
Whisk the egg yolks and 2 tablespoons sugar into the cooled chocolate mixture until smooth and glossy, then stir in the vanilla.
In a clean, dry bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium speed until foamy.
Gradually add the remaining 1/2 cup sugar and beat on medium-high until glossy, stiff peaks form.
Fold about one-third of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two more additions, being careful to preserve as much air as possible.
Divide the batter evenly among the prepared ramekins, filling almost to the top, and run your thumb around the inside rim to help the souffles rise straight up.
Place the ramekins on the preheated baking sheet and bake for 12 to 14 minutes, until the souffles have risen well above the rims and the tops are set but still slightly jiggly in the very center.
Dust immediately with powdered sugar and serve at once -- souffles begin to deflate within a few minutes of leaving the oven.

Tips

Fold the egg whites in gently using a large spatula and a scoop-and-fold motion -- overmixing deflates the air that makes the souffle rise.
Serve immediately straight from the oven; souffles are meant to be eaten the moment they are ready and will naturally settle as they cool.