Chocolate Souffle Recipe

Preheat oven to 375°F (190°C). Position oven rack in middle of oven.

Generously butter four 8-ounce (about 1 cup) ramekins with the unsalted butter, then add about 1/2 tablespoon granulated sugar to each and rotate to coat sides and bottom. Tap out excess sugar. Place ramekins on a baking sheet and set aside.

Place a medium mixing bowl and the whisk attachment or electric mixer bowl in the refrigerator for 10 minutes to chill (helps with whipping egg whites).

Melt chocolate

Chop the bittersweet chocolate into small pieces. In a heatproof bowl set over (not in) simmering water (double boiler), combine chopped chocolate and cubed butter. Stir until melted and smooth. Remove from heat and set aside to cool slightly.

Heat milk

In a small saucepan, heat the whole milk with 1 tablespoon granulated sugar and a pinch of salt just until it begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Temper yolks

Whisk the 4 egg yolks in a bowl. Slowly pour about one-third of the hot milk into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the remaining hot milk in the saucepan, whisking to combine. Return to very low heat and cook for 1–2 minutes, stirring continuously, until the mixture slightly thickens and coats the back of a spoon (do not boil or scramble eggs).

Combine with chocolate

Pour the hot custard through a fine-mesh sieve into the bowl with the melted chocolate and butter. Add vanilla extract. Stir gently until fully combined and glossy. Let the mixture cool until it is warm but not hot (about 10 minutes).

Whip whites

Place the chilled bowl and whisk attachment on mixer. Add the room-temperature egg whites to the bowl with the optional cream of tartar. Beat on medium speed until foamy. Gradually add 1 tablespoon granulated sugar and increase speed to high. Beat until glossy, stiff peaks form but not dry.

Fold meringue into base

Spoon one-third of the meringue into the warm chocolate custard and fold gently to lighten the custard. Then fold in the remaining meringue in two additions using a rubber spatula: cut through the center, lift from the bottom, and turn the mixture over until just combined. Work gently to preserve air; small streaks of white are okay but there should be no large pockets of unmixed whites.

Spoon the soufflé mixture into the prepared ramekins, filling to just above the rim to create a small dome. Smooth the top with a spatula and run your thumb around the inside edge of each ramekin to create a slight indentation (helps the soufflé rise evenly).

Place the baking sheet with ramekins in the preheated oven. Bake for 14–16 minutes for 8-ounce ramekins (12–14 minutes for smaller 6-ounce), until the soufflés have risen, the tops are set but still slightly wobbly in the center. Avoid opening the oven during the first 12 minutes.

Remove soufflés from oven. Dust lightly with powdered sugar. Serve immediately (within 2–3 minutes) while the soufflé is fully risen. Optionally serve with a spoonful of crème anglaise or whipped cream on the side.