Chocolate soufflé recipe
Try Venchi’s Chocolate Soufflé recipe and serve up this sophisticated dessert for your most finicky guests.
Ingredients
15g dark chocolate, cut into small pieces
56g tablespoons unsalted butter
3 large eggs
¼ teaspoon cream of tartar
36g caster sugar
1 teaspoon vanilla extract
pinch of salt
Instructions
Preheat the oven to 200°C and prepare 4 oven-safe ramekins by generously greasing them with butter and then coating them with sugar, shaking off any excess. This recipe is designed for 148ml ramekins.
Separate the eggs into whites and yolks and set aside.
Melt the chocolate and butter in a double boiler on the stove, making sure to keep stirring until everything has melted. Set the mixture aside and let it cool for about 3-5 minutes.
Into the chocolate mixture, whisk egg yolks, vanilla extract and salt.
In a separate clean bowl, beat the egg whites and cream of tartar with an electric mixer. We recommend beating for about 2 minutes on high speed, until soft peaks form. While the mixer is still on, add 1 tablespoon of sugar at a time, and then whisk for another 2 minutes. As soon as glossy, stiff peaks are formed, stop whisking.
Gently fold the egg whites into the chocolate, folding about 1/3 of the egg whites each time. There shouldn’t be any white streaks left in the mixture but make sure not to overmix.
Place the batter in the refrigerator for about 10 minutes.
Spoon the batter into the ramekins, filling them up all the way. Use a butter knife to smooth the top. Then, carefully run a knife between the rim of the ramekin and the batter to help it rise.
Put the ramekins on a baking tray and place them in the oven. Immediately change the oven temperature to 190°C.
Bake the soufflé for 13-14 minutes or until the edges are set and the middle jiggles slightly.
Take them out of the oven and serve immediately while warm.
Tasty variations for chocolate soufflé
For those who prefer more delicate flavours, feel free to swap out the dark chocolate in this recipe for white chocolate, which would be delightful paired with fresh raspberries. Just make sure to follow a specific recipe, as the sugar and egg content will be a little different.
A vegan chocolate soufflé is definitely a possibility, but just keep in mind that because it’s made without eggs, it won't rise as much as the original recipe. Yet, serve it with a generous dollop of whipped coconut cream, and watch as vegans and non-vegans alike become completely obsessed. You’ll need cane sugar, flour, unsweetened cocoa powder, baking powder, boiling water, and canola oil.
Tips for a flawless result
A chocolate soufflé is a recipe that makes many home cooks nervous, and for good reason. To help you create a successful soufflé, we’ve collected a few top tips to follow.
Use room temperature ingredients: especially for the eggs, make sure they’re not cold.
Whisk the egg whites correctly: this step is crucial for ensuring an airy dessert. At the same time, don’t beat the whites too much or they’ll be too stiff, and you won’t be able to fold them into the batter.
Open the oven only when you have to: sudden changes in temperature could make the soufflé fall and deflate, which spells disaster.
Mint and Pistachio Chocolate Fridge Cake: our variation on a classic recipe
Balance out the sweetness of the classic refrigerator recipe with our Mint and Pistachio Fridge Cake, bursting with sophisticated, nutty flavours.
Simply top the recipe with chopped pistachios or layer with pistachio pudding instead of whipped cream for a luxurious twist on the easy dessert. Opt for Bronte’s Pistachio, known as green gold, if you're looking for the finest flavour and quality.