Chocolate Soufflé Recipe

Preheat and butter

Preheat oven to 200°C (400°F). Choose four 8-ounce (about 240 ml) ramekins. Lightly butter the insides and the top rim of each ramekin with the reserved butter (about 10 g total).

Evenly coat the buttered interior and rim of each ramekin with the 2 tbsp granulated sugar: sprinkle sugar into the ramekin, tilt and rotate until a thin even layer sticks. Tap out excess. Place ramekins on a baking sheet and set aside.

Melt chocolate and butter

Place the chopped bittersweet chocolate (170 g) and 45 g unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler). Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (2–3 minutes).

Finish base with yolks and flavor

Whisk the 4 egg yolks lightly with a pinch of salt, 50 g granulated sugar (for batter), and 1 tsp vanilla extract. Temper the yolks by adding a tablespoon of the warm melted chocolate to the yolks while whisking, then slowly whisk the yolk mixture back into the main melted chocolate until fully combined and glossy. Set aside to cool but remain pourable.

Whip egg whites

In a clean, dry mixing bowl, combine the 5 egg whites and 1/4 tsp cream of tartar (optional). Begin whipping on medium speed until frothy.

Gradually add the 50 g granulated sugar (for whites), a tablespoon at a time, while continuing to whip. Increase speed to high and whip until stiff, glossy peaks form but are not dry.

Fold whites into chocolate

Transfer about one-quarter of the whipped egg whites into the chocolate mixture and gently fold to lighten the chocolate. Then, gently fold in the remaining egg whites in two additions using a rubber spatula: scoop from bottom, fold over the top, rotate the bowl, and repeat until no white streaks remain. Take care to preserve as much air as possible.

Fill ramekins

Divide the batter evenly among the prepared ramekins, filling to just below the rim (about 3/4 to 7/8 full). Smooth the tops with an offset spatula and run your thumb around the inside edge of each ramekin to create a slight indentation (helps soufflé rise evenly).

Bake

Place the baking sheet with ramekins on the middle rack of the preheated oven. Bake at 200°C (400°F) for 10 minutes, then reduce heat to 180°C (350°F) and bake an additional 6–8 minutes, or until the tops are puffed, set but still slightly jiggly in the center. Total bake time ~16–18 minutes; oven times vary—watch closely.

Finish and serve immediately

Remove soufflés from the oven. Dust tops lightly with powdered sugar if using. Serve each soufflé immediately with one scoop of vanilla ice cream placed beside or on top so the contrast of hot soufflé and cold ice cream is enjoyed. Soufflés will begin to deflate after a few minutes, so serve as soon as possible.