Baked Chocolate Soufflé With Two Sauces Recipe

Prepare equipment and preheat

Preheat the oven to 375°F (190°C). Place a large baking sheet on the middle rack. Select four 8-ounce (about 250 ml) ramekins or six 4–6 ounce ramekins. Set aside.

Warm the milk in a small saucepan over medium heat until it simmers at the edges (do not boil). Remove from heat and set aside.

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and 1 tbs granulated sugar and cook, whisking, for 1–2 minutes to form a blond roux (do not brown).

Gradually whisk the warm milk into the roux until smooth. Cook, whisking constantly, until the mixture thickens slightly and coats the back of a spoon (about 2–3 minutes). Remove from heat.

Add the chopped 6 oz chocolate to the hot milk mixture and let sit 1 minute, then whisk until fully melted and smooth. Stir in 4 egg yolks, one at a time, mixing thoroughly after each addition until smooth. Add 1 tsp vanilla extract and a pinch of salt. Set the chocolate base aside to cool to lukewarm (about 10–15 minutes).

Make sure egg whites are at room temperature. In a clean, dry mixing bowl, combine 5 egg whites and 1 tsp cream of tartar (if using). Begin whisking at medium speed until foamy.

Gradually add the 6 tbs granulated sugar, a tablespoon at a time, while increasing speed to medium-high. Whip until glossy, stiff peaks form but not dry (the peaks should hold shape and still be shiny).

Reserve about one-third of the meringue and fold it into the cooled chocolate base to lighten it: add the meringue in two additions, folding gently to combine, using a rubber spatula and cutting-and-folding motions.

Gently fold in the remaining meringue in two more additions. Use light but thorough strokes to keep as much volume as possible; do not overmix. The final batter should be smooth, airy, and well-incorporated.

Prepare ramekins: Butter the insides of the ramekins thoroughly with the 2 tbs softened butter. Dust the buttered surfaces with granulated sugar (use the 0.5 cup), tapping out excess. For an extra lift and decoration, lightly dust the tops of the buttered rims with 2 tsp cocoa powder (optional).

Fill ramekins nearly to the top with the soufflé batter, leaving about 1/4 inch (6 mm) space. Smooth the tops level with a spatula and run your thumb around the inside rim to create the classic soufflé collar (this helps it rise evenly).

Place the filled ramekins on the preheated baking sheet. Bake at 375°F (190°C) until risen, set on top but still slightly jiggly in the center — about 14–18 minutes for 6–8 oz ramekins, or 9–12 minutes for smaller 4–6 oz ramekins. Avoid opening the oven while they bake.

Once baked, remove ramekins from oven. Optionally dust the tops lightly with 1 tsp powdered sugar before serving. Serve immediately with the two sauces (see below). Soufflés will deflate after several minutes, so time sauces to be ready as they come out of the oven.

While soufflé base is cooling or during baking, make the chocolate sauce. In a small saucepan, heat 1 cup heavy cream and 1 tbs unsalted butter over medium heat until it simmers at the edges (do not boil).

Remove from heat and pour over 3 oz finely chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy. If desired, stir in 1 tsp light corn syrup or honey for extra shine and a pinch of salt to balance flavor.

Keep warm over a double boiler or in a thermos; if the sauce thickens, gently rewarm and whisk before serving.

Split the vanilla bean lengthwise and scrape the seeds (if using). In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream with the vanilla seeds and pod. Warm to just under a simmer over medium heat, then remove from heat and let steep 10 minutes to infuse.

In a mixing bowl, whisk together 3 egg yolks and 3 tbs granulated sugar until pale and slightly thickened (ribbon stage).

Remove the vanilla pod from the milk mixture. Gradually temper the warm milk into the yolk-sugar mixture: add a few tablespoons at a time, whisking constantly until about half of the milk has been incorporated, then slowly pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring constantly.

Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil or it will curdle.

Remove from heat, strain through a fine-mesh sieve into a clean bowl to remove any cooked bits, and stir in a pinch of salt. Chill if making in advance, or keep warm in a thermos. If chilled, rewarm gently before serving.