Cook and Scale
Dark Chocolate Souffle
4 servings · 34 min total
A dramatically risen, cloud-light chocolate souffle with a set crown and a warm, molten heart. Intimidating in reputation, achievable in practice.
Ingredients
- 150 g dark chocolate
- 40 g butter
- 3 egg yolk
- 5 egg white
- 80 g white sugar
- 1 pinch salt
- 1 tsp butter, for greasing
- 2 tbsp white sugar, for the ramekins
- 1 tbsp powdered sugar
Contains: Milk, Egg, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the ramekins — Heat the oven to 190C. Butter four ramekins and coat them with sugar, tipping out the excess. Chill them.
- 2.
Make the chocolate base — Melt the chocolate with the butter until smooth, then whisk in the egg yolks and a pinch of salt.
- 3.
Fold in the egg whites — Whip the egg whites, gradually adding the sugar, to firm glossy peaks. Fold a third into the chocolate to loosen it, then fold in the rest gently.
- 4.
Bake until risen — Fill the ramekins to the rim and level the tops. Bake for about 13 minutes until risen and set at the edges but soft within. Dust with icing sugar and serve immediately.