Il Cucinologo
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Chocolate Soufflé

17/11/2023

The chocolate soufflé is an elegant French dessert distinguished by its airy and light consistency. Here is the recipe to make it, with an Italian touch that can be the use of high-quality artisanal chocolate.

Ingredients

  • 100 g of good quality dark chocolate
  • 100 ml of whole milk
  • 2 tablespoons of powdered sugar (plus a little extra for dusting)
  • 2 egg yolks
  • 4 egg whites
  • 1 tablespoon of flour (plus a little extra for the ramekins)
  • 1 pinch of salt
  • Butter for greasing the ramekins
  • Powdered sugar or cocoa powder for garnish (optional)

Preparation

  1. Preheat the oven to 190 °C. Butter and lightly flour four soufflé ramekins or one large soufflé dish. Make sure to remove any excess flour.
  2. Break the chocolate into pieces and melt it in a double boiler or microwave together with the milk. Stir until you obtain a smooth mixture and set aside to cool slightly.
  3. In a large bowl, beat the egg yolks with the powdered sugar until they become frothy and pale. Add the sifted flour and mix gently.
  4. Incorporate the melted chocolate into the egg yolk mixture and stir until you obtain a smooth batter.
  5. In another bowl, whip the egg whites with a pinch of salt until stiff peaks form.
  6. Fold one third of the whipped egg whites into the chocolate mixture and mix gently. Add the remaining egg whites, being careful not to deflate them, and mix with delicate, folding motions until you have a homogeneous mixture.
  7. Fill the prepared ramekins with the mixture, leaving about a centimeter from the rim.
  8. Bake and cook the soufflé for about 15-20 minutes (depending on the size of the ramekins), until it is well risen and has a slightly crisp crust. Avoid opening the oven during baking.
  9. Dust with powdered sugar or cocoa powder before serving immediately, as the soufflé tends to deflate quickly.

Trivia

The soufflé has a reputation for being very delicate and challenging because it must be served immediately after baking to maintain its characteristic foamy and airy texture. The name “soufflé” comes from the French verb “souffler” which means “to blow,” emphasizing its soft and puffed appearance.

Happy cooking and bon appétit!