Chocolate Soufflé

Name: Chocolate Soufflé
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: France
Ingredients: 100 g of dark chocolate; 20 g of butter; 2 eggs; 15 g of granulated sugar; 10 g of flour; 50 ml of whole milk; 1 pinch of salt; powdered sugar

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Chocolate soufflé has to be whipped and baked at the last minute. 🍫 Serve it right out of the oven because it falls very quickly.

Total time: 32 min
Prep: 20 min
Cook: 12 min
Difficulty: Medium
Per person: €1.00

By the CookinBreak team

Ingredients 8

soufflés

Estimated cost €2.00

Equipment

Saucepan
Whisk
Spatula
Bowl
Ovenpreheated to 200°C
Ramekins

Instructions

Tap a number to check off the step, and a time to start a timer.

Generously butter the ramekins and lightly dust with sugar to keep the soufflé from sticking and to help it rise.

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Heat the milk over low heat, add the chocolate and butter, then stir until smooth and even. Remove from the heat and let cool slightly.

Add the egg yolks one at a time to the melted chocolate and mix well.

Fold in the sifted flour, stirring gently to avoid lumps.

Whisk the egg whites with the pinch of salt. As soon as they become frothy, gradually add the sugar and keep beating until the whites are stiff and glossy.

Add a third of the whipped whites to the chocolate mixture and stir briskly to loosen the batter. Then gently fold in the rest with a spatula, lifting the mixture to preserve its lightness.

Pour the mixture into the ramekins, filling them ¾ full to leave room for the soufflé to rise.

Bake at 400 °F for , never opening the oven door so the soufflés don't fall.

Serve right away, dust with a little powdered sugar and enjoy hot for maximum pleasure!

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Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

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To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

240kcal

Protein6 g10%
Carbs22 g37%
Fat14 g53%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more molten center, add a square of chocolate in the middle of each soufflé before baking! 🍫🔥 Ultra-indulgent results guaranteed! 😍

Freezing : Can you freeze this recipe?

Not recommended

The soufflé texture does not withstand freezing and thawing.

Storage : How long does it keep?

Not suitable. The soufflé loses its airy texture very quickly after baking.

Making ahead : Can you make it the day before?

Same day

Not suitable. The mixture must be baked and eaten immediately to preserve its lightness.

Reheating : How do you reheat it?

The soufflé loses its airy texture and lightness when reheated. Eat fresh.

Variations

Dust with powdered sugar.
Serve with a scoop of vanilla ice cream.
Add orange zest to the melted chocolate.

Mistakes to avoid

Opening the oven door: the soufflés will fall.
Forgetting to butter and sugar the ramekins: it keeps them from sticking and helps the rise.
Waiting to serve: the soufflé falls very quickly, serve straight out of the oven.

Frequently asked questions

How do you make a successful chocolate soufflé?

Butter and sugar the ramekins, melt the chocolate and butter in the milk, add the yolks then the flour, fold in the stiffly whipped egg whites, fill three-quarters full and bake for 12 minutes at 200 °C.

Why shouldn't you open the oven?

During the 12 minutes of baking at 200 °C, never open the oven door: the cold air would make the soufflés fall before they've set.

How do you fold in the whipped egg whites?

First add a third of the whipped whites to the chocolate mixture and stir briskly to loosen it, then gently fold in the rest with a spatula, lifting the mixture.

When should you serve chocolate soufflé?

Serve right away, straight out of the oven: the soufflé falls very quickly. Dust with a little powdered sugar and enjoy hot for maximum pleasure.