Chocolate Souffle Recipe

Prep ramekins

Preheat oven to 200°C (390°F). Butter four 10-12 oz (300-350 ml) ramekins thoroughly with the 20 g room-temperature butter. Spoon 30 g granulated sugar into a shallow bowl and turn each buttered ramekin in the sugar to coat the interior evenly, tapping out excess. Place ramekins on a baking tray.

Melt chocolate and butter

Place the chopped chocolate and 60 g butter in a heatproof bowl set over a saucepan of gently simmering water (double boiler), ensuring the bowl does not touch the water. Stir until smooth and glossy. Remove from heat and let cool slightly (3–5 minutes).

Combine yolks

In a medium bowl, whisk the 6 egg yolks with 80 g granulated sugar and 1 tsp vanilla extract until pale and slightly thickened. Temper by folding 2–3 tablespoons of the warm melted chocolate into the yolk mixture, then fold the rest of the chocolate in until fully combined and homogeneous. Set aside to cool slightly.

Make meringue

In a clean dry bowl, whisk the 6 room-temperature egg whites with 1 tsp cream of tartar until foamy. Gradually add 40 g fine granulated sugar in three additions while continuing to whisk, until glossy stiff peaks form. Do not overbeat.

Fold meringue into chocolate base

Gently fold one-third of the meringue into the chocolate-yolk mixture to lighten it. Then fold in the remaining meringue in two additions, using an airy motion to preserve volume. Stop when no white streaks remain and the batter is homogeneous but still airy.

Fill and bake

Divide batter evenly among the prepared ramekins, filling each about three-quarters full and smoothing the tops. Run your thumb around the inside rim of each ramekin to create a small trench (helps soufflé rise evenly). Place the tray in the preheated oven and immediately reduce temperature to 190°C (375°F). Bake for 14–18 minutes until soufflés have risen and the tops are set but still slightly wobbly in the center. Avoid opening the oven during baking.

Finish and dust

Remove soufflés from oven and dust lightly with the 10 g powdered sugar. Serve immediately to preserve height and airy interior.

In a medium heavy-bottomed saucepan, combine 150 g granulated sugar and 40 ml water. Swirl gently (don’t stir) to moisten the sugar. Place over medium heat and cook until the sugar turns an amber-golden color, occasionally swirling the pan to promote even caramelization. Watch closely to avoid burning.

Once amber, remove from heat and carefully add 60 g unsalted butter, whisking until melted and incorporated. Gradually stream in 120 ml warm heavy cream while whisking (mixture will bubble vigorously). Return to very low heat for 30 seconds to combine. Stir in 1 tsp sea salt. Allow to cool to warm (not hot) before serving.

Line a baking sheet with parchment. In a small saucepan, combine 80 g granulated sugar and 20 ml water and cook over medium heat without stirring until it reaches a deep golden color. Meanwhile have the 120 g toasted hazelnuts ready.

When the caramel reaches color, remove from heat and quickly stir in the 10 g butter and a pinch of sea salt, then immediately add the toasted hazelnuts and stir to coat. Pour the mixture onto the prepared parchment and spread thinly with a spatula. Let cool completely until hard (15–20 minutes).

Once set, break the croquant into irregular shards or chop coarsely in a food processor for smaller pieces. Store at room temperature in an airtight container until serving.

On each dessert plate, place a warm chocolate soufflé. Spoon 1–2 tablespoons of warm salted caramel sauce alongside or slightly over the soufflé edge (avoid soaking the top). Add one scoop of Madagascar vanilla ice cream beside the soufflé.

Sprinkle a generous pinch of hazelnut croquant shards over the ice cream and around the plate for crunch. Serve immediately so the soufflé remains tall and the ice cream begins to melt against the warm interior.