Description
This decadent chocolate soufflé is a heavenly dessert that combines a rich chocolate custard base with fluffy whipped egg whites, baked to perfection. It’s a classic French treat with an airy texture and intense chocolate flavor, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Soufflé Base
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1 cup milk
- 4 egg yolks
- 1 teaspoon vanilla extract
Meringue
- 4 egg whites
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the soufflé.
- Mix Dry Ingredients and Milk: In a saucepan, combine sugar, all-purpose flour, cocoa powder, and salt. Gradually stir in the milk, ensuring it is smooth without lumps.
- Cook Base Mixture: Cook the mixture over medium heat, stirring constantly until it thickens and becomes bubbly, indicating it’s heating through correctly.
- Simmer Further: Reduce the heat and continue to cook and stir for an additional 2 minutes to further thicken the custard base.
- Remove from Heat: Take the saucepan off the heat to prepare for tempering the egg yolks.
- Beat Egg Yolks: In a separate small bowl, beat the egg yolks thoroughly until smooth.
- Temper Egg Yolks: Gradually stir about 1 cup of the hot chocolate mixture into the beaten egg yolks to warm them gently without scrambling.
- Combine Mixtures and Boil: Return the yolk mixture into the saucepan with the remaining chocolate base. Bring it to a gentle boil while stirring continuously.
- Cook Thoroughly: Continue cooking and stirring for 2 more minutes to cook the yolk mixture completely and set the base custard.
- Add Vanilla: Remove from heat and stir in the vanilla extract for flavor.
- Beat Egg Whites: In a large mixing bowl, beat the egg whites until stiff peaks form, creating a light and airy meringue.
- Fold Egg Whites into Base: Gently fold the stiff egg whites into the cooled chocolate custard base to retain air and create the soufflé texture.
- Pour and Bake: Pour the combined batter into individual ramekins or a soufflé dish and bake in the preheated oven at 350°F (175°C) for about 15-20 minutes until risen and set on top but slightly wobbly inside.
- Serve Immediately: Serve the soufflé immediately out of the oven for the best texture and taste before it collapses.
Notes
- Be careful when folding the egg whites into the chocolate base to avoid deflating the mixture.
- Avoid opening the oven door during baking to prevent the soufflé from collapsing.
- Use fresh eggs at room temperature for optimal whipping and volume.
- Serve immediately after baking for the best risen texture.
- Can be dusted with powdered sugar or served with whipped cream or fresh berries.
