Chocolate Soufflé

Soufflés can be a daunting dessert. Few things are as sad as a collapsed soufflé to ruin a great meal. Gently folding in the egg whites ought to keep the air in and not out of this dessert. Once you get the hang of it, it’s as easy as it is impressive.

1 tablespoon (15 g) butter, for ramekins
1/3 cup (75 g) sugar, plus some to coat the ramekins
4 oz (110 g) high quality bittersweet chocolate, chopped
3 egg yolks, at room temperature
6 egg whites
Pinch of cream of tartar
Pinch of salt

2 2-cup soufflé ramekins

Preheat oven to 375°

Butter two ramekins and sprinkle with enough sugar to coat, discarding any excess

Melt chocolate over a double-boiler, or in a metal bowl over a pot of simmering water. Stir until smooth. Take melted chocolate off the heat.

Using an electric mixer on medium speed, beat the egg yolks, adding about half the sugar gradually. Once the sugar is incorporated, stir in the melted chocolate.

Rinse the mixer’s beaters well. In a separate bowl, beat the egg whites with the cream of tartar and a pinch of salt, until they hold soft peaks (when you lift the beater up, the whites will form a peak that falls on to itself instead of standing straight up)

Gradually add the rest of the sugar while beating, once incorporated, turn the speed up to high and beat until the whites just hold stiff peaks.

Stir a heaping spoonful of the beaten egg whites into the chocolate mixture.

Carefully fold the rest of the whites in with a rubber spatula.

Spoon the mixture evenly into the two ramekin dishes until about ¾ way full. Wipe the rims to ensure the soufflé rises evenly.

Bake for 20-25 minutes, or until the top is crusty but the center still wobbles at the touch.

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by Trafton Kenney
Gloobbi Cuisine

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