Simple Chocolate Soufflé
Cook Time: 13 minutes
Total Time: 25 mintues
Chocolate soufflé has long been known as a "French impossibility" to the common baker and the créme de la créme of baking challenges. If you know what the goal of a soufflé is and how it is achieved it can be a relatively simple process. The Goal? A light, beautiful, airy dessert with a risen chocolate crust. How is that achieved? Egg whites whipped to perfection. Soufflé doesn't require a ton of ingredients and can be made quickly, making it the perfect small dinner party dessert. Follow these easy steps and you are sure to have that beautiful high-topped crust that every good soufflé is known for.
2 tbs milk
3 tbs cream
1/4 cup of chopped chocolate (since there isn't a lot and it will be the main flavor, you want to use a high quality chocolate)
1/4 cup of cocoa powder
2 egg yolks
3 egg whites
1/4 tsp salt
1/4 cup sugar
butter and sugar for coating ramekins
1. Pre-heat oven to 400° F. Coat 4 small ramekins (mine were 5") with butter and swirl sugar around the ramekin to stick to butter. Pour out excess sugar.
2. In a small pot, mix together cream and milk. Place on stovetop and turn on low heat. Bring to a slight simmer.
3. Place chopped chocolate in a glass bowl. When milk mixture is heated to a simmer, pour over chocolate and stir until melted.
4. Whisk in cocoa powder and water and place bowl over a hot pot of simmering water while continuing to whisk. You want to heat the chocolate mixture over the water bath until it is too hot to touch and begins to thicken slightly. Allow to cool on the counter for 5 minutes.
5. Once cool, add in the egg yolks and whisk until thick.
6. Whip your egg whites. This is the most important step. You want to start with preferably a metal bowl (it will raise the egg whites better) that is free of all contaminants and oils. A dry bowl and dry whisk are important. With an electric mixer fitted with whisk attachment begin to beat the egg whites and salt on low. When they are frothy, turn mixer to medium high and watch closely until soft peaks form. Turn the mixer down slightly (not all the way low, just enough so the sugar doesn't fly out) and in stages add in the sugar one pinch at a time. Once sugar is incorporated, turn the mixer back up and beat until you can see definition in the whites and the mixture is a creamy silky white. Turn mixer off and check your whites. If they can stay in the bowl when turned upside down, they are ready. You want to be able to form a stiff peak that does not move when the whisk is lifted out of the bowl. Watch closely; if you go past this step your egg whites can break and they will look like a soupy mess. This will result in flat soufflés.
7. Take half of your egg white mixture and very gently fold it into the chocolate mixture with a large rubber spatula. Gently mix together while scraping the outside of the bowl. Stir gently to avoid deflating your egg whites.
8. Once the chocolate and egg white mixture has come together, slowly add it into the remaining egg whites. Again, gently fold chocolate and egg whites together until they are uniform in color yet still fluffy.
9. Divide the mixture between 4 ramekins and smooth the tops with a pairing knife. Run your finger between the rim of the ramekin and the chocolate mixture to gently release from the side. This is to ensure your tops will rise and not get stuck on the ramekin rim. Place in preheated oven. Immediately turn temperature down to 375°F and bake for 13 minutes. Your soufflés should be risen and puffy when ready. Serve within 4 minutes of taking them out of the oven as they will deflate fast. I like mine with a vanilla whipped cream or ice cream and topped with powdered sugar!