Romantic Chocolate Soufflé Delight (Printable Version)
An airy chocolate dessert featuring a smooth molten center, perfect for special moments.
# What You Need:
→ Chocolate Base
01 - 2.1 ounces bittersweet chocolate (at least 60% cocoa), chopped
02 - 1 tablespoon unsalted butter, plus extra for greasing
03 - 1 tablespoon heavy cream
→ Soufflé Mixture
04 - 2 large eggs, separated
05 - 2 tablespoons granulated sugar
06 - 1/4 teaspoon pure vanilla extract
07 - Pinch of salt
→ For Coating
08 - 1 tablespoon granulated sugar
# How to Make It:
01 - Preheat the oven to 400°F. Generously butter two 8-ounce ramekins and dust with granulated sugar, tapping out the excess.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the chocolate, 1 tablespoon butter, and heavy cream together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a small bowl, whisk the egg yolks with vanilla extract until thick. Stir into the cooled chocolate mixture.
04 - In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 2 tablespoons sugar while beating, until stiff, glossy peaks form.
05 - Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until just combined.
06 - Divide the mixture evenly between the prepared ramekins. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
07 - Bake on a baking tray in the center of the oven for 12 to 15 minutes, until the soufflés have risen and the tops are set but still slightly wobbly in the center.
08 - Serve immediately, dusted with powdered sugar or accompanied by whipped cream if desired.
# Expert Tips:
01 -
- The way it puffs up like chocolate-scented magic right before your eyes
- That moment you break through the crust into warm molten heaven
- Fancy enough for celebrations but simple enough for Tuesday
02 -
- Soufflés wait for absolutely nobody—plan your serving moment like you're coordinating a heist
- That wobbly center isn't underbaked, it's exactly what makes this dessert legendary
- Room temperature eggs aren't a suggestion—they're the difference between fluffy and flat
03 -
- Butter your ramekins upward in strokes, not circles—this helps them climb straight
- Separate your eggs while they're cold, then let everything come to room temp
- Practice on a Tuesday first before attempting for company