Romantic Chocolate Soufflé Delicacy (Printable Version)

An airy chocolate dessert featuring a molten center, ideal for elegant dining moments.

# What You’ll Need:

→ Chocolate Base

01 - 2.1 ounces bittersweet chocolate (at least 60% cocoa), chopped
02 - 1 tablespoon unsalted butter, plus extra for greasing
03 - 1 tablespoon heavy cream

→ Soufflé Mixture

04 - 2 large eggs, separated
05 - 2 tablespoons granulated sugar
06 - 1/4 teaspoon pure vanilla extract
07 - Pinch of salt

→ For Coating

08 - 1 tablespoon granulated sugar

# Directions:

01 - Preheat the oven to 400°F. Generously butter two 8-ounce ramekins and dust with granulated sugar, tapping out the excess.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the chocolate, 1 tablespoon butter, and heavy cream together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a small bowl, whisk the egg yolks with vanilla extract until thick. Stir into the cooled chocolate mixture.
04 - In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 2 tablespoons sugar while beating, until stiff, glossy peaks form.
05 - Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites until just combined.
06 - Divide the mixture evenly between the prepared ramekins. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
07 - Bake on a baking tray in the center of the oven for 12 to 15 minutes, until the soufflés have risen and the tops are set but still slightly wobbly in the center.
08 - Serve immediately, dusted with powdered sugar or accompanied by whipped cream if desired.

# Top Tips:

01 -
  • The moment you break through that golden crust to reveal the molten chocolate center feels like discovering a hidden treasure
  • These soufflés manage to feel impressively elegant while being surprisingly straightforward to pull off
02 -
  • Soufflés wait for no one, so have everything else on the table and ready before you even open the oven door
  • The timing is everything, one minute too long and you lose that magical molten center
03 -
  • Separate your eggs when they are cold, then let everything come to room temperature before you start mixing
  • Practice your gentle folding technique, this is where most soufflés meet their unfortunate flat end

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