Description
This chocolate souffle recipe delivers a delicate, airy rise and intense chocolate aroma, transforming basic pantry staples into a light, rich treat perfect for family indulgence. It’s designed for busy home cooks seeking a special dessert without the fuss.
Ingredients
- 4 large eggs (separated yolks and whites)
- 0.25 cup dark cocoa powder (25 g)
- 0.5 cup granulated sugar (100 g)
- 2 Tbsp unsalted butter (28 g), plus extra for ramekins
- 1 Tbsp all-purpose flour (8 g)
- 0.25 cup milk (60 ml)
- 1 tsp vanilla extract
- 1–2 tsp raspberry dust
- 0.25 tsp cream of tartar
Instructions
- Prep & Preheat Oven: Preheat your oven to 375(deg)F (190(deg)C). Generously grease four 6-ounce (180ml) ramekins with butter, then coat evenly with granulated sugar, tapping out any excess. (Chill prepared ramekins for 10 minutes to help the butter set firm.)
- Make Chocolate Base: In a small saucepan over medium-low heat, melt 2 Tbsp unsalted butter. Whisk in 1 Tbsp flour and cook for 1 minute until fragrant. Gradually whisk in 0.25 cup milk until smooth and slightly thickened, creating a glossy paste. Remove from heat.
- Temper Yolks: In a separate bowl, whisk 4 egg yolks, 0.25 cup granulated sugar, and 1 tsp vanilla until light and creamy. Slowly drizzle half of the warm milk mixture into the egg yolk mixture, whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture and stir until well combined and slightly thickened.
- Melt Cocoa & Combine: Stir 0.25 cup dark cocoa powder into the chocolate base until completely smooth and shiny.
- Whip Egg Whites: In a very clean bowl, using an electric mixer, whip 4 egg whites and 0.25 tsp cream of tartar on medium-high speed. Once foamy, gradually add the remaining 0.25 cup granulated sugar, continuing to whip until stiff, glossy peaks form and hold their shape.
- Fold Gently: Fold one-third of the whipped egg whites into the chocolate base to lighten it. Then, gently fold in the remaining whites in two additions, using a cutting and folding motion, being careful not to deflate the airy whites.
- Fill & Bake: Divide the souffle batter evenly among the prepared ramekins. Smooth the tops, then run your thumb around the rim of each ramekin to create a clear edge. Bake for 20-25 minutes at 375(deg)F (190(deg)C), until dramatically puffed, golden brown on top, and slightly jiggly in the center.
Notes
To enhance the rise, ensure ramekins are thoroughly buttered and sugared, and avoid opening the oven door too early. Do not overmix the batter after folding in egg whites. Fresh eggs provide better structure. For variations, add a pinch (0.25 tsp) of espresso powder or a tiny dash (0.125 tsp) of chili powder to the chocolate base, or fold in 1 Tbsp mini chocolate chips for kids. Raspberry dust can be made by dehydrating fresh or thawed frozen raspberries (1 cup or 125g) at 150(deg)F (65(deg)C) for 2-3 hours, then blending into a fine powder.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 souffle (approx 180 ml)
- Calories: 320 calories
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 180 mg
Keywords: chocolate souffle, dark cocoa, raspberry dust, easy dessert, airy, indulgence, baking, family-friendly, simple