CHOCOLATE SOUFFLé
Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step photos above.
Provided by Sally
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
- Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
- In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
- Slowly and gently fold the egg whites into the chocolate mixture. It's best to do this in 3 separate additions, combining each addition completely before folding in more.
- Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
- Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
- Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a "channel" between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don't always do that and don't notice a difference in appearance or rise.
- Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
- Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You'll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.
CHEF JOHN'S CHOCOLATE SOUFFLE
These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 39m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
- Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
- Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
- Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
- Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
- Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g
HOME
Steps:
- Preheat oven to 375º F. Adjust oven rack to the lower-middle position of the oven. Grease six 6-ounce soufflé dishes or ramekins with 1 tablespoon butter. Coat bottom and sides with 2 tablespoons sugar; dump out any excess.
- Microwave chocolate and 1/4 cup butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Pieces may retain some of the their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
- Whisk egg yolks, one at a time, into chocolate mixture. Whisk in vanilla extract and salt.
- Beat egg whites in large mixer bowl until soft peaks form. Beat in cream of tartar. Gradually beat in 1/4 cup granulated sugar until stiff peaks form. Fold 1/2 cup egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Divide batter among prepared ramekins. Smooth tops and clean excess batter from rims. Place on baking sheet.
- Bake for 15 to 17 minutes or until puffed and center still moves slightly. Serve immediately.
HEAVENLY CHOCOLATE SOUFFLé CAKE
Can't you just hear the "aahs" from family and friends when they see the chocolate dessert you've baked for them?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
- In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
- Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
- Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
- In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.
Nutrition Facts : Calories 405, Carbohydrate 41 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 90 mg
CHOCOLATE SOUFFLE
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
- In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
- Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
- In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
- Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g
More about "heavenly chocolate souffles recipes"
HEAVENLY CHOCOLATE SOUFFLéS | VERY BEST BAKING
From verybestbaking.com
EASY CHOCOLATE SOUFFLé - THE STAY AT HOME CHEF
From thestayathomechef.com
CHOCOLATE SOUFFLé - BROWN EYED BAKER
From browneyedbaker.com
10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE SOUFFLéS RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (213)Calories 332 per servingCategory Dessert
- Arrange an oven rack in the center position and heat the oven to 425 degrees. Brush the bottoms and sides of 4 (6-ounce) ramekins with room-temperature butter, using straight, upward strokes along the sides and brushing all the way to the rim.
- Fill a medium saucepan with about 1 inch of water and bring to a simmer over medium heat, then reduce the heat to maintain a simmer. In a medium heatproof bowl, whisk together 3 tablespoons/37 grams of the sugar and 2 of the egg yolks until combined, then whisk more vigorously until the mixture is pale, light and thick, about 1 minute.
- Add the chopped chocolate to the bowl and whisk briefly to incorporate it, then set aside the bowl for a few minutes to allow the chocolate to melt.
- In a large metal or glass bowl — avoid plastic, as it can hold on to fat residue — combine the egg whites and salt, and use a hand mixer to beat on medium-low speed until the whites are broken up and frothy, about 20 seconds.
- Scrape about one-third of the beaten egg whites into the bowl with the chocolate mixture, and whisk quickly and briefly to combine. Using a large flexible spatula and broad, decisive strokes, fold in the remaining beaten egg whites in 2 additions, scraping the bottom and sides of the bowl and rotating the bowl as you work, until the mixture is almost entirely streak-free.
- Gently scrape the batter into the prepared ramekins, dividing it evenly and using all of it. (The ramekins should be filled to the very top.) Tap the ramekins delicately on the work surface to help settle the batter, then, working one ramekin at a time, use a small offset spatula or a butter knife to smooth the surface and, working over the batter bowl, scrape off any excess batter so that it’s level and flush with the very top of the ramekin.
- Lightly sprinkle the surfaces of the batter with a thin, even layer of sugar, then, working with one ramekin at a time, run a clean thumb around the inside of the rims to wipe away a ring of batter and expose the inner lip of the ramekins all the way around.
- Place the ramekins on a sheet pan, spacing them evenly. Transfer the sheet pan to the oven, immediately reduce the oven temperature to 375 degrees and bake until the soufflés are risen, firm and springy to the touch across the surfaces, and have a slight wobble, 15 to 20 minutes.
BEST CHOCOLATE SOUFFLé RECIPE - HOW TO MAKE CHOCOLATE …
From delish.com
4/5 (1)Total Time 55 mins
- Preheat oven to 375°. Grease the inside of four 6-ounce ramekins well with butter including the top of the outside rim.
- Create a double boiler by placing a large bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch water.
CHOCOLATE SOUFFLé - PREPPY KITCHEN
From preppykitchen.com
CHOCOLATE SOUFFLé RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
WWW.ALLRECIPES.COM
From allrecipes.com
CHOCOLATE SOUFFLE | EASY HOMEMADE RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
CHOCOLATE LOVERS’ RECIPE: HEAVENLY SOUFFLE | 12 TOMATOES
From 12tomatoes.com
FRENCH WHITE CHOCOLATE SOUFFLé RECIPE - THE SPRUCE EATS
From thespruceeats.com
DARK CHOCOLATE SOUFFLé RECIPE (IT'S GLUTEN-FREE!) - DR. AXE
From draxe.com
22 HEAVENLY PALEO SOUFFLE RECIPES (SAVORY AND SWEET)
From paleogrubs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love