Description
A rich and airy Decadent Chocolate Soufflé made with high-quality dark chocolate and whipped egg whites to create a light, fluffy dessert perfect for special occasions or an indulgent treat.
Ingredients
Scale
Main Ingredients
- 6 ounces Dark Chocolate (High-quality chocolate with at least 70% cocoa)
- 4 large Eggs (Separated into yolks and whites)
- 1/2 cup Granulated Sugar (Add gradually to egg whites while whipping)
- 2 tablespoons Unsalted Butter (For greasing ramekins)
- 1 pinch Salt (Enhances flavor)
For Serving
- Powdered Sugar (For dusting)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the soufflés.
- Grease Ramekins: Thoroughly grease your ramekins with softened unsalted butter to prevent sticking and help the soufflés rise evenly.
- Melt Chocolate: Melt the dark chocolate gently using a double boiler or microwave, ensuring it is smooth and lump-free.
- Prepare Egg Yolk Mixture: Whisk the egg yolks together with half of the granulated sugar until the mixture turns light and creamy, then incorporate the melted chocolate until well combined.
- Whip Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt, gradually adding the remaining sugar until stiff peaks form for maximum volume.
- Fold Mixtures: Carefully fold the whipped egg whites into the chocolate and yolk mixture in three additions, preserving as much air as possible to keep the soufflé light.
- Fill Ramekins: Spoon the mixture evenly into the prepared ramekins, filling them about three-quarters full to allow room for rising.
- Bake: Bake the soufflés for 12 to 15 minutes until they have risen beautifully and the tops are set but still slightly jiggly in the center.
- Serve: Dust the soufflés with powdered sugar immediately after baking and serve at once to enjoy their airy texture.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
- Be careful when folding the egg whites into the chocolate mixture to keep the batter light and airy.
- Serve immediately after baking as the soufflés will deflate quickly.
- Ensure all bowls and utensils used for whipping egg whites are completely clean and dry for optimal volume.
