| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 12 ounces bittersweet chocolate, chopped
- 1 stick unsalted butter, cut into tablespoon pieces, plus more for greasing
- 1 vanilla bean, cut lengthwise
- 1/4 teaspoon salt, plus a pinch for the egg whites
- 12 tablespoons sugar
- 5 large eggs, separated into yolks and whites, at room temperature for 30 minutes
- 1/4 cup all-purpose flour
Instructions
- Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
- Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
- Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
- Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
- Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
- Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 351 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 117 mg |
| Sodium | 41 mg |
Reviews
my first souffle. its so easy and looks beautiful!
This was the first souffle I’ve made and it was a big hit with everyone. Extremely rich and chocolate-y!
This was the first Chocolate Souffle I ever made and it was great!
i MADE For my parents when they came to see me and it was awsome
it turned out great……just the perfect treat for a sweet day!
I prepared this twice, once in the larger souffle dish pictured here and the second time in individual rammikins. The individual portions turned out so much better – I am not to sure why though. I put a slice down the middle of the souffle and filled it with melted milk chocolate and it was a complete hit at school. Try to time your dessert to come out of the oven two minutes before you are planning on serving it – otherwise it will fall.
it is really good, and i couldnt believe how easy it was to make!
I absolutely love George Duran and this recipe. Im not much for semi-sweet chocolate so I opted to use chips that are milk chocolate and caramel swirled. The caramel made the chocolate-taste a bit more mild, but still sweet. Other than that I followed the recipe exactly. It is great right out of the oven and the next day right out of the fridge. When cold it tastes like the best brownie ever!
it was so good. i made it with my husband in two 5 cup round dishes. we also used semi-sweet chocolate and it came out perfectly. the center is supposed to be gooey! it’s fantastic and a fun romantic dessert to cook together!
my mouth started to water as soon as i saw that souffle!
janelle