A Chocolate Souffle

This week’s bake is a Chocolate Souffle from John Kanell of Preppy Kitchen

The souffle is rich, fluffy, and full of chocolate flavor. The top is crisp and crackly, the middle is spongy, and the bottom is light and airy. A classic French dessert, perfect for any occasion. 

The soufflé earns its name from the French word soufflér — to puff. It was perfected in the mid-1800s by Marie-Antoine Carême who, in cooking for the newly rich in Paris, was aided by updated ovens that were heated by air drafts rather than coal. This change was key to the rise of the soufflé.

The popularity of soufflés grew with fine dining from the early 1900s through the mid-20th century. According to the archive at the New York Public Library Menu Project, soufflés appeared frequently on menus for special-occasion dinners with guests of honor at places like NYC's the Biltmore, the Waldorf-Astoria, and the Hotel Astor.

Here is the recipe:

Chocolate Soufflé from Preppy Kitchen

Equipment

Stand or electric hand mixer

Ramekins

Ingredients

5 tablespoons unsalted butter room temperature and divided (28 grams)

6 tablespoons granulated sugar divided (75 grams)

3 ounces semi-sweet chocolate roughly chopped

3 large eggs separated

½ teaspoon vanilla extract

1/4 teaspoon kosher salt

¼ teaspoon cream of tartar

Instructions

Using a pastry brush, liberally brush inside of four 5 ounce or three 6 ounce soufflé ramekins with 2 tablespoons of butter, using vertical brush strokes going up the sides. Pour 3 tablespoons of sugar into 1 prepared ramekin. Holding over another prepared ramekin, turn the ramekin at an angle until the inside is completely coated with sugar, letting excess sugar fall into the next ramekin. Repeat the process until all ramekins are coated with sugar.

Place prepared ramekins on a rimmed baking sheet and refrigerate until ready to use.

Preheat the oven to 400F.

Fill a small saucepan with 2 inches of water. Bring to a boil over high heat and reduce heat to medium-low or until simmering.

Place a heat-proof bowl over simmering water, making sure the bowl does not touch the water. Add the chocolate and remaining 3 tablespoons of butter to the bowl. Using a rubber spatula, stir the chocolate mixture until completely melted and smooth. Remove from the heat and let the mixture cool for 2 minutes.

Whisk in the egg yolks, vanilla extract, and salt until combined and smooth. Set aside.

In a large mixing bowl or the bowl of a stand mixer with a whisk attachment, add egg whites and cream of tartar. Beat on medium-high speed until the egg whites are foamy and doubled in size, about 1 to 2 minutes. With the mixer running, very slowly add in the remaining 3 tablespoons of sugar. Continue beating the egg whites until stiff peaks form, about 3 more minutes.

Fold the egg whites into the chocolate mixture in 3 batches. (For the first addition, you can fold in egg white mixture more vigorously, making sure to scrape down the sides and bottom of the bowl. Be gentle for the remaining two additions.) Refrigerate the batter for 10 minutes.

Remove the baking sheet and batter from the refrigerator and divide the mixture evenly among prepared ramekins and smooth with an offset spatula. 

With each ramekin, place the tip of an offset spatula or a butter knife at the edge of the batter and about a 1/4 inch down into it. Run your finger around the edge of the batter, creating a channel (this encourages the soufflé to rise up and have a nice flat top).

Bake for 12 to 14 minutes or until the batter has risen above the rim of the souffle and the center slightly jiggles when gently shaken. Dust with confectioners’ sugar and serve immediately.

Here are some pictures from the bake:

 

Have a Great Day !