Chocolate Soufflé
Ingredients
- 6 oz dark chocolate (70% cacao), chopped fine
- 4 tbsp unsalted butter
- 4 large egg yolks, room temperature
- 2 tbsp unsweetened cocoa powder
- 1 tbsp all-purpose flour
- 1/4 cup whole milk, warmed
- 6 large egg whites, room temperature
- 1/4 tsp cream of tartar
- 3 tbsp granulated sugar, divided
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Butter and cocoa powder for ramekins
- Pinch of espresso powder
Instructions
- Preheat oven to 385°F. Butter four 6-oz ramekins generously and dust with cocoa powder, tapping out excess. Place on a baking sheet.
- Create chocolate base: melt chopped dark chocolate with butter in a double boiler over barely simmering water, stirring constantly until smooth. Remove from heat and whisk in cocoa powder, flour, and espresso powder. Slowly whisk in warm milk until silky. Cool 2 minutes, then whisk in egg yolks one at a time, then vanilla extract and salt.
- In a separate, impeccably clean bowl, whip egg whites with cream of tartar at medium speed until soft peaks form. Gradually add 2 tbsp sugar while increasing to medium-high speed. Whip until stiff, glossy peaks form—do not overbeat.
- Gently fold one-third of egg whites into chocolate base with a silicone spatula using a folding motion—cut down center, across bottom, and up the side. Add remaining whites in two additions, folding until just combined with no white streaks visible.
- Divide soufflé mixture evenly among ramekins, filling to just below the rim. Smooth tops gently. Sprinkle remaining 1 tbsp sugar on top of each ramekin.
- Bake at 385°F for 12-14 minutes until puffed and risen 1½ inches above rim but centers still jiggle slightly when gently shaken—this indicates a molten chocolate center.
- Serve immediately on warm plates. Use a spoon to create an opening at the top and drizzle warm chocolate sauce into the center if desired, or dust lightly with powdered sugar.
Inspired by Olivier Palazzo’s winning chocolate soufflé. This is a plausible recreation, not the chef’s original recipe.