This classic French dessert is like a cousin of chocolate lava cake.
They have basically the same ingredients except for the flour. Chocolate lava cake is a little on the dense side with molten center while chocolate soufflé is light and airy.
Soufflé means breathe. This cake will puff while it bakes as it takes in a lot of air (from the whipped egg whites) and it will slowly release that air starting at the moment you take it out of the oven.
It’s meant to be served immediately after baking. But this can be prepared ahead of time, kept in the fridge for a day. I’ve never tried it though. I always prepare and bake it immediately.
I was ecstatic when I made it right the first time, it’s so beautiful. It doesn’t last though but it’s okay, I don’t expect the cake to hold it’s breath for me. LOL
Chocolate soufflé is so good with coffee flavored sweetened whipped cream or dalgona coffee but I sometimes do not bother with it and just dust it with powdered sugar or cocoa or both.
Start by separating egg yolks and egg whites
whisk egg yolks in a big bowl then add melted butter and chocolate
Whip the egg whites until stiff and mix into chocolate and egg yolks mixture by folding
pour into prepared ramekins..
..and bake for about 18 mins
Carefully take it out of the oven..don’t worry if they are not all perfect
Dust with powdered sugar and/or cocoa
- Preheat oven to 375°F.
- Put butter and chocolate and salt in a bowl and melt over double broiler or simmering pot of water.
- Grease 6 ramekins with softened butter, put about a tablespoon of sugar in each 8oz ramekin (4inches in diameter, 2 inches height) and swirl to coat the sides and bottom evenly.
- Separate the eggs.
- Put egg whites in the bowl of your mixer and beat with wire whisk attachment until soft peaks form.
- Gradually add ¼ cup sugar and continue beating until stiff peaks form.
- In a separate bowl, whisk egg yolks until pale in color.
- Add the melted chocolate and butter and mix well.
- Add about ⅓ of whipped egg whites into the chocolate and yolk mixture.
- Gently fold to mix then add the rest of the beaten egg whites and fold until fully incorporated.
- Spoon batter into prepared ramekins equally.
- Run your thumb around the rim of the ramekin to create a "ditch" for an even rise.
- Put ramekins into a rimmed baking pan.
- Bake for about 18 minutes.
- Carefully take out of the oven and dust top of each soufflé with powdered sugar or cocoa or both.
- Or top with sweetened whipped cream with coffee (recipe below).
- Serve immediately. Enjoy
FOR SWEETENED COFFEE FLAVORED WHIPPED CREAM: (optional)
- In a small bowl, melt ½ tsp coffee powder with 1 tsp water.
- Add ⅓ cup cold heavy cream and 3 Tablespoons powdered sugar and whisk until light and fluffy.