Decadent Chocolate Soufflé
A light, airy, and intensely chocolatey French masterpiece that rises to perfection.
Ingredients
Base:
- 150g high-quality dark chocolate (70%)
- 50g unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Meringue:
- 4 large egg whites
- 50g caster sugar
- 1/4 tsp cream of tartar
Ramekins:
- Softened butter
- Extra sugar for coating
Instructions
Prep Ramekins
Brush ramekins with softened butter using upward strokes. Coat with sugar and tap out excess. This helps the soufflé climb the walls evenly.
Melt Chocolate
Melt chocolate and butter over a bain-marie (water bath) until smooth. Stir in vanilla and salt, then let it cool slightly.
Whip Whites
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Fold Carefully
Stir a third of the egg whites into the chocolate base to lighten it. Gently fold in the remaining whites using a spatula, being careful not to deflate.
Fill and Level
Pour the mixture into prepared ramekins. Run your thumb around the inner rim to create a 'channel'—this ensures a straight rise.
Bake
Bake at 190°C for 12-15 minutes. Do NOT open the oven door. Serve immediately with a dusting of powdered sugar or a dollop of cream.
Nutrition Facts
* Based on a 2,000 calorie diet.