Chocolate Soufflé Recipe

Preheat the oven to 190°C (375°F). Place a baking sheet or shallow roasting pan in the oven to warm. Have six 6- to 8-ounce (180–240 ml) ramekins ready.

Generously butter the inside of each ramekin with about 1/2 tsp of unsalted butter, making sure to coat up the sides. Spoon about 1/2 tsp granulated sugar into each ramekin and roll and tap to coat the buttered surfaces evenly; discard excess sugar.

Melt chocolate and butter

Place the chopped chocolate and 3 tablespoons butter in a heatproof bowl set over a pan of simmering water (double boiler) without touching the water. Stir occasionally until fully melted and smooth. Remove from heat.

Heat milk

In a small saucepan, gently heat the whole milk until just simmering (small bubbles at the edge), then remove from heat.

Combine yolks and milk with chocolate

Whisk the 4 egg yolks lightly in a small bowl. Add about 2 tablespoons of the hot milk to the yolks to temper them, whisking constantly. Then stir the tempered yolks into the remaining hot milk. Pour this warm yolk-milk mixture into the melted chocolate and butter, whisking until smooth and glossy. Set aside to cool slightly (about 5 minutes) but keep it warm enough to be fluid.

Whip egg whites

In a clean, dry mixing bowl, add the 5 room-temperature egg whites with a pinch of fine salt and the cream of tartar. Begin whipping on medium speed until frothy.

Gradually add the 100 g granulated sugar, a tablespoon at a time, while increasing the mixer speed to high. Continue whipping until firm, glossy peaks form and the sugar is fully dissolved (rubs between fingers should feel smooth).

Fold meringue into chocolate

Stir about one-third of the meringue into the warm chocolate base to lighten it, using a silicone spatula and folding gently. Then fold in the remaining meringue in two additions, using large strokes from bottom to top to maintain as much air as possible and achieve a uniform, airy batter. Do not overmix — a few streaks are okay, but aim for a homogenous, fluffy mixture.

Spoon or pipe the soufflé batter into the prepared ramekins, filling them up to about 3/4 to 7/8 full. Smooth the top with an offset spatula and run your thumb around the inside edge of each ramekin to create a small groove (this helps a straight rise).

Place the filled ramekins on the preheated baking sheet or shallow pan. Transfer to the oven and immediately reduce heat to 180°C (350°F). Bake for 12–16 minutes for 6–8 oz ramekins: soufflés should be puffed, set at the edges, and slightly jiggly in the center. Larger ramekins may need 16–18 minutes. Avoid opening the oven during baking.

When done, remove from oven and serve immediately. Optionally dust with powdered sugar or sift a little cocoa powder over the top just before serving.