Chocolate Souffle
Whipped egg whites folded into a dark chocolate base, baked hot and fast until it puffs well above the rim — a 19th-century Careme-era classic. It's supposed to deflate within minutes of leaving the oven; that's not a failure.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 cup butter, plus more for the ramekins
- Sugar, for coating the ramekins
- 8 oz dark chocolate, chopped
- 1/4 cup all-purpose flour
- 1 cup milk
- 5 egg yolks
- 6 egg whites
- 1/2 cup sugar
- Powdered sugar, for dusting
Steps
- Butter individual ramekins generously and coat the insides with sugar, tapping out the excess.
- Melt the butter and chocolate together, then whisk in the flour to form a paste.
- Gradually whisk in the milk and cook over medium heat until thickened, then remove from heat and whisk in the egg yolks one at a time.
- Beat the egg whites to soft peaks, then gradually add the sugar, beating to stiff, glossy peaks.
- Fold a third of the egg whites into the chocolate base to loosen it, then gently fold in the rest.
- Fill the prepared ramekins to the top and run a thumb around the inside rim to help it rise evenly.
- Bake at 400F for 12-14 minutes, until well risen, and serve immediately dusted with powdered sugar.