Chocolate souffle is my favorite dish from my baking class in culinary school. Now, the bar is low since I have celiac disease, and there were few things I could actually eat in that class. So naturally a souffle became my favorite since they can easily be made gluten free. Served with a rich chocolate sauce. These are for people who absolutely love rich, fudgy, delicious chocolate desserts.
Key Ingredients & Substitutions:
- Unsalted Butter – Coats the ramekins and adds to the batter. Use a good quality butter here for best flavor.
- Granulated Sugar – Coats the dish and sweetens the batter. You can use superfine sugar here as well.
- Bittersweet Chocolate – Make sure to use 60-65% chocolate. You can use a darker chocolate if you want a richer dish.
- Eggs – The yolks enrich the base while the whites give the soufflé its lift. No substitutions here.
- Cream of Tartar – Stabilizes the egg whites for a better rise. You can skip this if you don’t have it.
- Unsweetened Chocolate for sauce – Bittersweet chocolate can work for a slightly sweeter version.
- Heavy Cream – Gives the sauce its rich silky texture. Full fat coconut cream works as a dairy free swap.
- Half and Half or Milk – Thins the sauce to the right consistency. Any milk works here.
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Chocolate Souffle with Chocolate Sauce
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Serves: 4-6
Ingredients:
- ¼ cup unsalted butter (½ stick), softened, plus more for coating dish
- 2 tablespoons granulated sugar, plus more for coating dish
- 4 ounces bittersweet chocolate (60 to 65 percent cacao), finely chopped
- 3 eggs, separated, at room temperature
- Pinch fine sea salt
- ¼ teaspoon cream of tartar
Chocolate Sauce:
- 1/3 cup heavy cream
- 2 Tbsp half and half or milk
- 1/2 cup sugar
- pinch of salt
- 2 tsp vanilla extract
- 2 oz. unsweetened chocolate, chopped
Preparation:
STEP 1.
Make the chocolate sauce. In a pot over medium heat, add the heavy cream, half and half, sugar and vanilla extract. Whisk to combine and bring it up to a low simmer. Once bubbling and the sugar is dissolved, add the unsweetened chocolate. Whisk until melted and simmer for around one minute until thickened. Turn off the heat and set aside.
STEP 2.
Make the souffles. Preheat the oven to 400°F. And make sure a wrack is set on the bottom most level.
STEP 3.
Prep your ramekins. Butter the sides and coat in sugar so there the souffles won’t stick to the side.
STEP 4.
In a metal bowl, add the butter and chocolate and place over a pot of boiling water. Stir with a silicone spatula until melted, then take off the heat. Cool for a few minutes before moving onto the next step.
STEP 5.
Whisk the egg yolks into the chocolate mixture. It will look weird and thick at this point, but that is okay, set aside.
STEP 6.
In a clean bowl, add the egg whites and cream of tartar. Using an electric mixer beat the egg whites until you get soft peaks. Once they have thickened to this point, beat in the sugar. Keep mixing until you get stiff peaks, meaning when you lift the mixer out the egg whites hold form and don’t flop over. This can take anywhere from 5-10 minutes.
STEP 7.
Fold the egg white mixture into the chocolate mixture. Do this by folding in 1/3 of the egg whites at a time. Do this with a spatula and do this very gently. You want to keep as much air in there as possible. Do this with all of the egg whites until they are mixed in.
STEP 8.
Pour the mixture into ramekins and make even with an offset spatula or back of a spoon.
STEP 9.
Transfer to the bottom shelf of the oven and bake for 12-15 minutes, until risen.
STEP 10.
Remove and immediately serve with powder sugar and chocolate sauce before they deflate. Enjoy.
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