FLUFFY CHOCOLATE SOUFFLE
Our classic souffle takes its rich flavor from high-quality bittersweet chocolate and cocoa powder; the last-minute addition of whisked egg whites keeps the batter supremely fluffy. Despite its heady warmth, chocolate souffle is light enough to finish an extravagant meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes one 1-quart souffle
Number Of Ingredients 9
Steps:
- Position rack in center of oven. Heat oven to 400 degrees. Cut a parchment collar about 20 inches long by 6 inches high. Brush the top half of one side with butter. Butter sides only of a 1-quart souffle dish; coat with an even layer of sugar; set aside.
- In a small heavy-bottomed saucepan, whisk together 1/4 cup sugar and milk. Bring to a boil; remove from heat.
- In a medium bowl, whisk together 1/4 cup sugar, the flour, and egg yolks. Slowly pour the hot-milk mixture into the egg-yolk mixture, whisking constantly.
- Transfer milk-and-yolk mixture to saucepan. Whisk over medium-high heat until mixture thickens, about 40 seconds. Make sure to whisk along side of pan to prevent scorching.
- Remove pastry cream from heat, add chopped chocolate, and whisk until melted. Add cocoa powder; whisk until combined. Transfer to a large mixing bowl.
- Using an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar on low speed until frothy. Increase to medium speed until soft peaks form. Gradually add 2 tablespoons sugar. Increase mixer speed to high, and whisk until stiff but not dry peaks form.
- Whisk chocolate pastry cream to loosen and release steam, add 1/3 of the egg-white mixture, and whisk vigorously until mixture is combined and lightened.
- Using a rubber spatula, lightly stir remaining egg-white mixture to loosen; this will keep you from overmixing the souffle. Fold remaining egg whites into lightened chocolate cream.
- Transfer souffle mixture to prepared dish, and smooth top with a spatula. Secure parchment collar around dish with kitchen twine so that the collar extends 3 inches above the dish. Place in oven, and bake for 10 minutes; reduce oven temperature to 350 degrees, and cook for 20 minutes more for a creamy center or 25 minutes more for a slightly drier center.
- If desired, dust souffle with confectioners' sugar; serve immediately.
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Tahani Alsaeed
[email protected]I can't wait to make this chocolate souffle for my family.
Mubiru Umar
[email protected]This chocolate souffle recipe is definitely going on my list of desserts to try.
Jaylyn Hollander
[email protected]I've never had a chocolate souffle before, but this recipe makes me want to try one.
Afzal Gill
[email protected]I'm not a big fan of chocolate, but this souffle recipe sounds so good that I might have to give it a try.
Jannatul mawa jannatul Mawa
[email protected]This chocolate souffle recipe looks like it would be a great dessert for a romantic dinner.
SarTaj OfficiaL
[email protected]I'm going to try making this chocolate souffle for my next dinner party.
Mukesh D
[email protected]I'm not sure if I'm brave enough to try making a souffle, but this recipe makes it look easy.
Alexander Gatton
[email protected]This chocolate souffle recipe is on my to-bake list. It looks so tempting.
Bakari Sharif Bogere
[email protected]I can't wait to try this chocolate souffle recipe. It looks delicious!
Md Mursid
[email protected]This chocolate souffle is the perfect dessert for a special occasion.
Omas Gold
[email protected]I would definitely make this souffle again. It was a hit with my family and friends!
Ruth Woods
[email protected]This recipe is a keeper! The souffle was light and fluffy, and the chocolate flavor was amazing.
Zizi Sphesihle
[email protected]I had some trouble getting the souffle to rise properly, but it still tasted delicious.
rr Tangil
[email protected]The chocolate souffle was a bit too sweet for my taste, but it was still very good.
Atif Gabol
[email protected]This was my first time making a souffle, and it turned out great! I followed the recipe exactly and it was perfect.
Hermon Girma
[email protected]I've made this souffle several times now, and it always comes out perfect. It's a great dessert to impress your guests.
General Danny
[email protected]This chocolate souffle was a delight! It rose beautifully in the oven and had a light and fluffy texture. The chocolate flavor was rich and decadent, and the souffle held its shape well after baking.