chocolate souffle

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Cheese soufflé in 4 easy steps

breadcrumbs

plain flour

mustard powder

milk

eggs

grated extra-strong cheddar (blue cheese, goat's cheese

Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.

Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.

Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.

Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.

EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

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.

Chocolate Soufflé

Tablespoons (1/4 cup; 60 grams) unsalted butter,

(113 grams) semi-sweet chocolate bar, coarsely chopped*

eggs, separated*

vanilla extract

salt

cream of tartar

sugar

(16 grams) granulated sugar

For the batter

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&#8217;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).

Prepare the ramekins

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 &#8220;channel&#8221; between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don&#8217;t always do that and don&#8217;t notice a difference in appearance or rise.

Bake

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&#8217;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.

Came out great! I couldn't believe it was so easy and I already had everything to make it sitting around. You make it so easy!

Well, this was a great recipe and certainly a challenge as it was my first time making a chocolate soufflé.  I had four ramekins but not enough batter to fill all four.  Perhaps my ramekins were larger than what was required. Not sure of the size.  Even using three I didn’t have enough batter to fill to the top. Since it‘s me and my two kids, I wanted to make three so we could each have one. It’s not pretty since it didn’t rise over the top.  Hopefully it tastes good!

I never made chocolate soufle before and always wanted to. This recipe was so simple and so delicious. I thought soufle would be so difficult to make but I followed Sally's directions and was succesful!

Whenever I hear the word "souffle", I get very intimidated. This recipe was MUCH easier to make than I thought it would be. I had some technical difficulties, but those were on my end rather than having anything to do with the recipe. I also learned that I don't like souffles. The taste was good, but the texture was off-putting to me. Again, that has NOTHING to do with the recipe, I just have this issue with different textures. So overall, I was pleasantly surprised with the experience of making it, but it's not something I would make again. However, I do recommend it to souffle fans.  :)

Turned out great! Looks pretty. Thank you!

That was a really great recipe! I’ve never made soufflé before so I was scared but since these instructions were so good it was easy. I think it turned out great. I let my neighbor try it and she said it was fabulous! Thanks Sally!

This soufflé is SO fun to make! It felt so fancy and fun! It has a deep chocolaty flavor and a light, airy texture. I would recommend this recipe to anyone!

I was pretty scared about this one! It turned out well though and my family loved it. Make sure and read the tips, they are important (as always). Thanks again for a winning recipe!!

This one took me a couple tries...but the video was really helpful. My second try batch was great - fluffy on the inside, and great chocolate flavor! Thanks for a great recipe!

Thanks for sharing this great recipe! It turned out amazing!

Thank you Sally and team for this delicious, naturally GF recipe! This is a new family favorite!

I have always wanted to make a souflle, but have not been confident enough to try it.  I had heard how hard and fiddly they are to make.

Well...  this recipe takes all the guess work out of it!!  I made the batter ahead of time and once our family was half way through dinner I put them in the oven.  By the time we were ready for dessert, the souffles were done.  They turned out PERFECTLY!!  We are a family of 9 and everyone loved these!  Thank you so much not only for the recipe, but simple instructions that even I could follow.

I was so delighted with how these turned out! I have never made a souffle before and found that it was more straightforward than I thought it would be. Thanks for making it less daunting to try a new recipe!

I appreciated the rich chocolate taste of this recipe, but in actual execution, my soufflé was runny in the center and failed to rise. I did follow the recipe to a tee, but most people seemed to have success with it, so it could possibly be me. I think it needed longer than the 14 minutes  - due to inexperience I took it out then and it was way too runny.

I made this twice and each time my soufflé didn’t poof up like it hoped it would. I think next time I will use 3 ramekins instead of my 4. Despite the look, they tasted amazing! So rich and light all at the same time.  I was nervous about trying this recipe but it was way easier than I thought it would be!

These were so delicious and so much easier to make than I thought! I had never worked with whipped egg whites before, but the instructions were so detailed that I had no problems.

So delicious! I don’t think I refrigerated my batter long enough so the knife trick did not work for me but the taste was out of the world delicious!
Will try to perfect the execution!
Thanks!

This is an outstanding recipe that makes a seemingly daunting task simple. I made these for a small dinner party with a coffee sauce and it was very nice. However, I needed to make a total of 8, and therefore doubled the recipe. I was precise in my measurements and I used 6oz. ramekins, but I was short on my batter and had to fill them only about 3/4 of the way full, so I didn't get as much height as I would have liked. So if you are on the fence about whether or not to make a little extra, do so.

I’m so glad that I tried this recipe! The soufflé turned out beautifully (light, decadent and rose very high). The only problem is that I should have made more!! I was surprised at how easy it was and how detailed your explanation was.

This is the best souffle recipe EVER!! I've been on the hunt for a good recipe and these are amazing! I've tried many others before and they have fallen, tasted off, and many other unfortunate situations. These souffles are so perfect in every way. I added some mint, a raspberry, and some whipped cream to mine and they were spectacular. Thank you so much for making this successful recipe, Sally. Just out of curiosity, can souffles be vanilla? Or just chocolate? I might have to experiment... 
All of your recipes are so good and you are my favorite baker. Also, I haven't looked but do you have a blueberry pie recipe? My dog,  LOVES blueberries and I wanted to make a dog-friendly mini pie for his 4th birthday. I'll look for a blueberry pie recipe and tweak it to be safe for pups to eat. Sorry to get off topic with the blueberry pie,  thank you again for this awesome recipe, I love your challenge recipes and recipes like these that seem hard but you make them very straightforward. :)

YIKES - when I put my perfectly melted chocolate (cooled) with my eggs/almond extract/salt mixture - the chocolate seized up and so I had clumpy chocolate beautiful looking, excellent tasting - horrible texture souffle! What did I do wrong do you think?

My first go at baking/eating soufflé. Easy and delicious. Obviously, I can’t confirm mine turned exactly as it should have, but it was like a warm, very fluffy chocolate pudding. I topped it with fresh whipped cream that melted right into The whole family was a fan. I may have eaten 2 for dessert. Definitely a new go to dessert when hosting dinner.  

I am wondering - could you bake as 6 smaller soufflés (4oz ramekins)? I’m sure it’s an oven thing too, but could you bake 6 or 12 ramekins at the same time? I’m definitely going to play around with it!

Who knew soufflés could be this easy!! Perfectly fluffy, chocolately, decadent souffles on my first try. Thank you so much Sally. Will definitely be making these again!!

I love this recipe, and so does my family!  The soufflés came out perfectly but i find leaving the mixture in the fridge for longer than 30 minutes hampers the rise (even with adjusting for bake time and temp).  Would love for you to post a raspberry or lemon soufflé recipe in the future!

This is awesome! I get 11 eggs/day frIom my flock so always looking for "egg" cellent recipes. I love the taste of the batter. How can I make the batter safe to eat with raw eggs?

https://www.youtube.com/watch?v=6rUE0Ht-Kow

Learn how to make homemade chocolate soufflés! Each spoonful is perfectly balanced between (1) magically rich and (2) blissfully spongey with a set crackly top. It’s wild that one bite can encompass all this varying texture, but that’s why chocolate soufflé is so special. There’s just nothing like it.

Get the full recipe: https://sallysbakingaddiction.com/chocolate-souffle/

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#baking #recipes #chocolate #souffle

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Chocolate Soufflé | Sally's Baking Addiction

These chocolate banana soufflés are light and fluffy and made using mostly egg whites and no flour, which is great if you are on a low carb, or gluten free diet.

Chocolate Banana Soufflés

ripe medium bananas (mashed)

cornstarch

cocoa powder

tsp vanilla extract

tbsp sugar

cooking spray

Preheat over to 400F.

Coat 4, 6 oz ramekins with butter flavored cooking spray.

Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together.

Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks.

Fold 1/3 of egg whites into banana mixture.

When incorporated, fold in the rest of the egg whites.

Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet.

Bake at 400°F for 15 minutes.

Serve immediately.

Discover how to make the perfect chocolate souffle wrapped in little baklava pouches with this unique recipe! The most rich, melting chocolate filling, wrapped in golden brown crispy phyllo, layered with chopped nuts and sprinkled with melted butter..

Chocolate Souffle in Baklava Pouches recipe!

dark chocolate (8.8 ounces)

sugar (3.5 ounces)

butter, at room temperature (1.4 ounces)

all-purpose flour (1.4 ounces)

phyllo dough

chopped walnuts and almonds (3.5 ounces)

butter, melted (2.5 ounce

To prepare the chocolate filling, start by melting the chocolate. Chop the chocolate in small pieces and melt over low heat using a Bain Marie or double boiler, being careful not to burn it.

In the meantime, add in a large bowl the sugar and the butter (40g) and whisk, using an electric mixer, until combined. Add the eggs, one at a time, whilst mixing, waiting for each one to be absorbed, before adding another. Add the vanilla extract and the flour and mix gently to combine. At the end pour in the bowl the melted chocolate and whisk, until the ingredients are combined. Set aside.

Preheat the oven to 200C and melt the butter (60g) in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 10-hole muffin tin with butter; set aside and start preparing the chocolate- baklava pouches.

Place 6 sheets of phyllo dough in a single stack. Using a sharp knife, cut the stack of dough into 6 rectangular pieces (cut three lanes and then cut in the middle). Use four rectangles of phyllo dough to make each pouch as follows. Working with one rectangle of phyllo at a time, brush one side with melted butter and sprinkle with the chopped nuts. Place a second piece of phyllo on top of the first one in a cross-wise manner, brush with melted butter, sprinkle with chopped almonds and walnuts. Repeat with the third and fourth piece, brushing with melted butter and topping with chopped nuts, forming an &#8216;eight-pointed&#8217; star.

Place the phyllo &#8216;star&#8217; in a hole of the muffin tin, allowing the edges to fall out over the top of the hole. Fill with 2 tbsps of the chocolate mixture and pinch the sides of the phyllo dough together to close loosely the pouch. Repeat with the rest pouches.

Place the muffin tin in the oven, turn the heat down to 180C and bake for 13 minutes, until the top turns golden.

These baklava pouches are delicious on their own, but garnishing with just a little syrup, always gives a little something! So it&#8217;s up to you to decide! To prepare the syrup add 1 cup of sugar, 1 cup of water and a little lemon zest in a small pot and bring to the boil. Boil for about 5 minutes, until the sugar has dissolved and the syrup has slightly thickened. As soon as the baklava pouches are ready, drizzle the hot syrup over the pastry.

Serve while still warm with a full-spoon of vanilla ice-cream. Enjoy!

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