Make a Chocolate Souffle

What could possibly be more delicious than a fluffy, delectable chocolate souffle? The answer is, not much! Wow your friends and family with your own homemade chocolate souffle.

Ingredients

  • 4 1/2 ounces (128 gm) bittersweet chocolate, chopped (use a gourmet brand of dark chocolate for best results)
  • 8 large egg whites
  • 1/4 cup (57 gm) sugar
  • 2 tsp fresh lemon juice
  • 2 to 3 tablespoons powdered sugar (confectioners/icing sugar)

Steps

  1. Preheat oven to 375 F (190 C). Try to use the center rack. Remove any racks above the center one to give the souffle room to rise.
  2. Coat the inside of a 1.5 quart (1.42 l) souffle mold with butter. Add some sugar and tilt to coat all inside surfaces.
  3. Using a double boiler over high heat, melt the chopped chocolate. Stir occasionally. It should be quite hot.
  4. Place the egg whites, sugar, and lemon in another double boiler over boiling water. (Remember, the bottom of pot or bowl should not be touching the water.) Whisk until lukewarm. Remove from heat and use an electric mixer to whip the eggs to stiff peaks. Use a rubber spatula to Fold NOT Beat the hot chocolate into the whipped eggs. How well you fold will affect the chocolate distribution in the souffle.
  5. Gently place the souffle mixture into the buttered and sugared mold. Fill to about one inch below the rim of the mold. (Yes, if you overfill the mold you will get a really high souffle.) Place in the center of the oven. (Did you remove the racks above the souffle?) Bake until the souffle has risen 1.5 times in height and starts to brown on top — approximately 20 minutes. Remove from oven.
    • Do Not Open The Oven while it is baking. If you do - even for a couple of seconds - it will collapse.
  6. Enjoy your dessert!



Tips

  • Top the souffle with powdered sugar
  • Ensure you apply a secure buttered foil collar around the molds when overfilling.
  • Serve immediately with whipped cream, crème anglaise, or ice cream. They make a good combination.

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