This easy version of the French chocolate dessert only requires six ingredients and is a definite guest impresser. This airy, light chocolate dessert all comes down to one ingredient: egg whites! In soufflé, meringue lightens the chocolate base, resulting in a risen, airy, almost molten chocolate cake.
This recipe is not a traditional chocolate soufflé, which is typically started by making a roux of milk and flour. This recipe requires no stovetop work, but is almost, if not as good as a traditional one.
Making the soufflé has two components: the base and the meringue. The base consists of melted chocolate, butter, and egg yolks, and the meringue is whipped egg white and sugar. The base is a concentrated chocolate ganache, which brings a luxurious chocolate flavor, and the meringue helps the soufflé rise.
Recipe:
2 eggs, separated
4 oz chocolate
1 tbsp butter
3 tbsp granulated sugar
Pinch of salt
2 tbsp flour
Powdered sugar (optional, for dusting)
Preheat oven to 400ºF
Butter and flour 4 6oz. ramekins. This step is very important, as it will help the soufflés to rise.
Start by separating the yolks from whites. Be careful not to get any yolk in the white, as this will prevent the soufflé from rising.
Melt the chocolate over a double boiler or in the microwave. Stir in salt and 1 tbsp butter until melted. Let cool slightly.
Mix in egg yolks, one at a time. Make sure the chocolate mixture is not too hot, as this may cause the egg yolks to scramble.
With a hand mixer or stand mixer, beat egg whites until they form soft peaks.
Gradually add in the sugar, and beat until fully combined and the meringue has reached stiff peaks.
Scoop half of the egg white mixture and gently fold it into the base. Be sure to be very gentle, as to not deflate the meringue (this may inhibit the soufflé to rise).
Fold in flour, and distribute into the four ramekins.
Bake for 8-10 minutes until soufflés have risen.
Serve immediately and optionally dust with powdered sugar.
Enjoy!
