Desserts > Dessert Techniques > Baking Techniques > Folding Ingredients (Light and Airy Desserts)

Chocolate Soufflé: A Delicate Dance of Folding

The chocolate soufflé is a notoriously challenging dessert, but with careful attention to the folding technique, you can achieve a perfectly risen and decadent treat. This recipe emphasizes the importance of gentle incorporation to maintain the airiness necessary for a successful soufflé.

Prep Time
25 minutes
Cook Time
18-20 minutes
Servings
2
Ingredients
  • 4 ounces Bittersweet Chocolate
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • 1/2 cup Whole Milk
  • 1/4 cup Granulated Sugar
  • 3 large Egg Yolks
  • 4 large Egg Whites
  • Pinch of Salt
  • 1/4 teaspoon Cream of Tartar
  • for dusting Powdered Sugar

Preparing the Ramekins

Generously butter and sugar two ramekins. This will help the soufflés rise evenly and prevent sticking.

Making the Chocolate Base

Melt the chocolate in a double boiler or microwave. In a separate saucepan, melt the butter, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, then remove from heat and stir in the melted chocolate and sugar. Whisk in the egg yolks one at a time. Set aside to cool slightly.

Whipping the Egg Whites

In a clean, dry mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry, peaks form.

Folding the Egg Whites into the Chocolate Base

This is the most crucial step. Gently fold one-third of the beaten egg whites into the chocolate base to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the whites. Use the same folding technique as with the angel food cake: cut down, across the bottom, and up and over, rotating the bowl. It's better to have a few streaks of white remaining than to overmix.

Baking

Divide the batter evenly between the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a clean edge, which helps the soufflé rise straight. Bake in a preheated oven at 375°F (190°C) for 18-20 minutes, or until the soufflés are puffed and the centers are slightly soft.

Serving

Dust with powdered sugar and serve immediately. Soufflés are best enjoyed hot, straight from the oven.

Nutrition Facts Estimated per 100g of product

Calories: 350 kcal, Carbohydrates: 35g, Protein: 7g, Fat: 20g (Note: These are estimates and can vary based on specific ingredients used)

Other Important Considerations for Nutrition

Chocolate soufflés are relatively high in fat and sugar. Consider using dark chocolate with a higher cocoa content to reduce the sugar content slightly. Small portion sizes are recommended due to the richness of the dessert.

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FAQ

  • Why did my soufflé not rise?

    Common reasons include not whipping the egg whites to stiff enough peaks, overmixing the batter, or opening the oven door during baking. Ensure your egg whites are stable, fold gently, and avoid temperature fluctuations.
  • Can I prepare the soufflé batter ahead of time?

    It is best to bake soufflés immediately after preparing the batter. The egg whites will deflate over time, resulting in a less risen soufflé.
  • How do I know when the soufflé is done?

    The soufflé should be puffed and golden brown, with a slight jiggle in the center. A toothpick inserted near the edge should come out clean, but the center will remain slightly moist.