📝 About This Recipe
Experience the pinnacle of French pastry with this decadent, sky-high chocolate soufflé. Combining a rich, bittersweet Valrhona base with a cloud-like meringue, this dessert offers a dramatic rise and a molten, ethereal texture that melts on the tongue. It is the ultimate expression of elegance, perfect for intimate dinner parties where timing and technique meet pure indulgence.
🥗 Ingredients
For the Ramekin Preparation
- 2 tablespoons Unsalted butter (softened to room temperature)
- 3 tablespoons Granulated sugar (for coating the molds)
The Chocolate Base
- 5 ounces Bittersweet chocolate (70% cacao) (finely chopped)
- 1/2 cup Whole milk (full fat)
- 3 large Egg yolks (at room temperature)
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Sea salt (fine grain)
- 1 tablespoon All-purpose flour
The Meringue
- 5 large Egg whites (at room temperature, strictly no yolk)
- 1/4 teaspoon Cream of tartar
- 1/4 cup Granulated sugar (superfine sugar works best)
For Garnish
- 1 tablespoon Powdered sugar (for dusting)
- 1/2 cup Heavy cream (whipped to soft peaks)
- 8-10 pieces Fresh raspberries (optional)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to get hot.
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2
Generously butter four 6-ounce ramekins using upward vertical strokes; this 'tracks' the soufflé to rise straight up. Add sugar to one ramekin, tilt to coat all sides, pour excess into the next, and repeat.
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3
In a small saucepan over medium heat, whisk together the milk and flour until thickened into a light paste (bechamel style), about 2 minutes.
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4
Remove the pan from heat and add the chopped bittersweet chocolate and salt. Stir gently until the chocolate is completely melted and the mixture is glossy.
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5
Whisk the egg yolks into the chocolate mixture one at a time, followed by the vanilla extract. Transfer this base to a large bowl and let it cool slightly until it is just warm to the touch.
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6
In a separate clean, dry glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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7
Slowly rain in the 1/4 cup of sugar while continuing to beat on high speed until the whites form stiff, glossy peaks that stand upright when the whisk is lifted.
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8
Take one-quarter of the egg whites and stir them vigorously into the chocolate base to lighten the texture.
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9
Gently fold the remaining egg whites into the base in two additions using a rubber spatula. Use a 'cut and fold' motion to preserve as much air as possible until no white streaks remain.
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10
Divide the batter evenly among the prepared ramekins, filling them nearly to the rim.
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11
Run your thumb around the inside edge of each rim to create a small 'moat'; this helps the soufflé rise without sticking to the edge.
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12
Place the ramekins on the preheated baking sheet in the oven. Bake for 12 to 15 minutes until the soufflés have risen significantly and the centers are still slightly wobbly.
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13
Remove from the oven, dust immediately with powdered sugar, and serve within 60 seconds before they begin to deflate.
💡 Chef's Tips
Use room temperature eggs to ensure the whites reach maximum volume when whipped. Ensure your whisk and bowl are completely grease-free; even a drop of oil or yolk will prevent whites from peaking. Never open the oven door during the first 10 minutes of baking, as the cool air can cause the soufflés to collapse. For a deeper flavor, add a tablespoon of Grand Marnier or Espresso to the chocolate base. If you aren't ready to bake, the prepared ramekins filled with batter can sit on the counter for up to 30 minutes.
🍽️ Serving Suggestions
Serve with a small pitcher of warm Crème Anglaise to pour into the center of the soufflé. A dollop of cold Chantilly cream provides a beautiful temperature contrast to the hot cake. Pair with a glass of Tawny Port or a robust Espresso to complement the dark chocolate. Scatter a few fresh raspberries or mint leaves around the base for a pop of color and acidity.