Chocolate Souffle Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prepare Ramekins

   Preheat your oven to 190°C (375°F). Use 1 tablespoon of the butter to generously grease eight 6-ounce ramekins.

   Dust the greased ramekins with 1 tablespoon of the sugar, rotating to coat evenly, then tap out any excess.

   5 min
2. 02

   Make Chocolate Base

   In a medium saucepan over low heat, melt the remaining 2 tablespoons of butter with the 1 lb bittersweet chocolate, stirring until smooth. Remove from heat.

   In a separate bowl, whisk together the 1 1/2 cups pareve milk, 3/4 cup strong coffee, 3 tablespoons flour, 5 egg yolks, 1 tsp vanilla, and 3 tablespoons of the sugar until well combined. Gradually whisk this mixture into the melted chocolate until smooth.

   15 min
3. 03

   Whip Egg Whites

   In a large, clean bowl, beat the 7 egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining 4 tablespoons (1/4 cup) of sugar, continuing to beat until the whites are glossy and hold stiff peaks.

   10 min
4. 04

   Fold Souffle Batter

   Gently fold one-third of the whipped egg whites into the chocolate base to lighten it. Then, carefully fold in the remaining egg whites in two additions, taking care not to deflate the mixture. The goal is a light, airy batter with no streaks of white.

   5 min
5. 05

   Bake and Serve

   Divide the souffle mixture evenly among the prepared ramekins, filling them almost to the top. Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the souffles are well-risen, golden brown, and slightly firm to the touch. Serve immediately.

   29 min