A (Seriously!) Simple Chocolate Soufflé
Ever wanted to kick your dessert skills up a notch? We’ve got a next-level idea that your dinner guests will be over the moon for: soufflé!
Soufflés have a reputation of being notoriously difficult, but once you’re proficient at certain baking skills, they’re no trouble at all.
Hopefully you’ve taken our Master Class: How to Beat Egg Whites, and you’re ready to take on this beautiful dessert because you know exactly how to get to the “stiff peak” stage without breaking a sweat.
Soufflés simply don’t get any easier than this recipe – enjoy!
Easy Chocolate Soufflé
2 tablespoons butter, plus additional to coat the baking dish
1/3 cup sugar, plus additional to coat the baking dish
1 1/3 cups (8 ounces) chopped chocolate or chocolate chips (the higher quality, the better)
6 eggs, room temperature, separated
1 teaspoon vanilla
Pinch of salt plus 1/2 teaspoon salt
1/4 teaspoon cream of tartar
Powdered sugar, whipped cream or ice cream, for serving (optional)
1. Preheat oven to 375 F. Butter and then add a layer of sugar to a 1 1/2 quart soufflé/baking dish.
2. Melt the butter and chocolate in a heat-proof bowl (either in the microwave or over a saucepan of simmering water). Whisk in the egg yolks, vanilla, and pinch of salt. Set aside.
3. Beat the 6 egg whites until foamy. Add the 1/2 teaspoon of salt and cream of tartar. Continue beating to soft peak stage and slowly add the sugar. Then, beat to stiff peaks stage.
4. Fold the egg whites into the chocolate base mixture by spooning in a small dollop of egg whites, stirring to combine. Then add the rest of the egg whites, folding slowly and carefully until combined.
5. Transfer the mixture to the prepared dish and bake for 30 to 32 minutes. This is important: Do not peek while the soufflé is baking!
6. The soufflé will be puffed up and appear somewhat moist in the cracks when you remove it from the oven. Then, it will quickly deflate.
7. Serve immediately with powdered sugar and whipped or ice cream, if you wish. Store your leftovers in the fridge (I like the soufflé cold the next day, too!).