| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 1 (8-inch) souffles; 6 to 8 servings |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 1 (8-inch) souffles; 6 to 8 servings |
Ingredients
- 4 1/2 ounces bittersweet chocolate, chopped
- 8 large egg whites
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice
- Powdered sugar, for dusting
- Heavy cream, whipped to stiff peaks, optional
- Creme Anglaise, optional
Instructions
- Preheat the oven to 375 degrees F.
- Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keeps the souffle from sticking to the side of the mold and allows it to rise evenly. The sugar also gives the souffle a crunchy crust.
- Place a double boiler 1/2 filled with water over high heat and bring to a boil. Place the chopped chocolate in the top of the double boiler and melt until quite hot. Stir occasionally.
- Place the eggs, sugar and lemon in another double boiler placed over boiling water. Whisk the egg mixture until lukewarm. Remove the egg mixture from the heat and pour into the bowl of a stand mixer. Whip to stiff peaks. While the egg mixture is whipping, check the chocolate. It should be hot to the touch. Stop the mixer. Use a rubber spatula to fold the hot chocolate into the whipped egg whites.
- Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about 1 inch above the rim of the mold. Place the souffle in the center of the oven and allow enough room for it to rise. If the souffle is too close to the top of the oven or under a rack, it will stick when it rises. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen 1 1/2 times in height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with the powdered sugar. Serve immediately with a side of whipped cream or Creme Anglaise.
- Note: This souffle can also be baked in buttered and sugared individual size molds. Use a pastry bag with a large opening (no tip) to pipe the souffle mixture into the molds about 1 inch above the rim. Bake until risen in height and lightly browned on top, 6 to 8 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 127 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 2 mg |
| Sodium | 57 mg |
| Serving Size | 1 of 8 servings |
| Calories | 127 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 2 mg |
| Sodium | 57 mg |
Reviews
It’s delicious. I only gave it 4 stars because it shrank down but I am eating it anyway and loving it. Also, not enough chocolate is called for. I used 6 oz instead and next time I will fill the ramekins up closer to the edge. 1 inch away from top is not enough. With those changes this is a better recipe. I like the no yolks and it works.
Please don’t be mad. I am a fan of Jacque Torres. So I was very dissappointed in this reciipe. It just didn’t have enough chocolate in it, very bland. It also deflated to practically nothing. Ususally a souffle will go down a bit, but it completely shriveled to nothing after 1 minute of coming out of the oven.
It was very easy to make and not a lot of ingredients. It fill up all of the eight ramekins I have which is a lot. I will try to make it again definitely. I like that there is no yolk in it too.
My friends can’t believe that this has no Yolks only made with eggs whites, sugar and chocolate, especially if you are a heart patient and watching your cholesterol.
Best of all you can prepare it and leave it in the refrigerator and bake when ready.
So happy I’ve seen Jacques make it on TV so I seen the short cuts he made.
Love it and so do all my friends.
Best of all you can prepare it and leave it in the refrigerator and bake when ready.
So happy I’ve seen Jacques make it on TV so I seen the short cuts he made.
Love it and so do all my friends.