| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 individual servings |
Ingredients
- 7 ounces finely chopped bittersweet or semisweet chocolate
- 4 tablespoons unsalted butter, plus for preparing the molds
- 1 1/2 teaspoons pure vanilla extract
- 3 large egg yolks
- 3 tablespoons warm water
- 1/2 cup sugar, plus 2 tablespoons
- 8 large egg whites, room temperature
- 1/2 teaspoon fresh lemon juice
- Confectioners’ sugar for garnish
Instructions
- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
- Set an oven rack in lower third of the oven and preheat to 400 degrees F.
- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
- Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar and serve immediately.
- Copyright 2007 Television Food Network, G.P. All rights reserved
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 366 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 41 g |
| Protein | 8 g |
| Cholesterol | 112 mg |
| Sodium | 82 mg |
Reviews
This is not a review but a question. Take a look at the photo above. The sides of the soufflé rise straight up. The top is flat. I’ve seen soufflés like this in restaurants where they don’t collapse when the come out of the oven. What’s their secret? Cream of tartar in the egg whites? Baking powder?
Great recipe, but cook it in a water bath and it’ll make around 8 or 9, not 6 lol
This was pretty good and pretty easy to follow. I used coco powder instead of cut up chocolate, and it tasted just as good! The souffles rose easily as well.
I make these all the time and love them.nice rich flavor and as close to foolproof as a soufflee can get. I usually half the recipe and make two big ones for my bf and myself. Scoop of pistachio chocolate in the center is really wonderful.
Easy to follow recipe. I used about half the sugar, as it was already plenty sweet. It rose nicely, but fell quickly compared to cheese soufflés I have made. Flavor was good, texture good.
Once again, FN has failed me with poor directions. The use of a foil collar – not mentioned here – would have produced perfect souffles for me. Instead, following the directions exactly, my souffles spilled over and onto the baking sheet, and resembled erupted volcanoes. This was my first time making individual souffles, and that one piece of missing information made all the difference. Aside from that, the flavor was very good.
These are wonderfully light and fluffy but rich in flavor.
I had a lot of fun making the chocolate soufflés. I actually made the soufflés for my French class in high school. Well they weren’t for my class, they were just for my culture credits, my teacher was impressed though. My mom said that mine were better than the ones she had made one time and I’m only 15 years old. She said that my texture was perfect and that it tasted excellent. I wasn’t really a big fan of the taste though. My mom didn’t realize that we could either use bittersweet OR semisweet chocolate until I had already started make the soufflés. So for me, they were really bitter. Besides that, they were good and I had fun making them even though I didn’t think they tasted good in the end.
I modified a little by adding a pinch of salt to the egg whites, using a combination of Hershey’s Dark, Dove Dark, Nutella, and cocoa powder (since I didn’t have enough chocolate on its own), and added a bit of Cabernet dark chocolate in the center for a yummy Cabernet filling. After trying to explain what a soufflé is to my roommates, turned out the easiest way was to hand them a spoon and say “eat this.” The results were fantastic, though one of them fell a little because I bumped the edge of the ramekin when taking it out >.>
Made this for the first time and it came out okay. Wasn’t too impressed. At least I can say I’ve made a chocolate souffle.