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Chocolate Soufflé

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Chocolate Soufflé

Cuisine:French

Course:Dessert

20m prep 30m cook 50m ready

4 servings Unlike most chocolate soufflés, this is made without milk or starch. It is light yet moist, with an exceptional chocolate taste. Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 7-inch or 1 ½-quart soufflé mold, above.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped
  • 6 tablespoons (¾ stick) unsalted butter
  • 2 tablespoons rum, coffee, or water
  • 3 large egg yolks (whites reserved)
  • 4 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 1
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Cook

  1. Step 1.

    Combine in a medium heatproof bowl: 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped; 6 tablespoons (¾ stick) unsalted butter; 2 tablespoons rum, coffee, or water

  2. Step 2.

    Set the bowl in a skillet of hot but not simmering water and stir until the mixture is smooth. Let cool for 10 minutes, then whisk in: 3 large egg yolks (whites reserved)

  3. Step 3.

    Beat in a large bowl on medium speed until soft peaks form: 4 large egg whites, at room temperature; ¼ teaspoon cream of tartar

  4. Step 4.

    Increase the speed to high and gradually beat in: ¼ cup sugar

  5. Step 5.

    Beat until the peaks are stiff but not dry. Using a large silicone spatula, stir one-third of the egg whites into the chocolate mixture, then fold in the remaining whites. Pour the batter into the prepared soufflé mold and smooth the top. (The soufflé can be set aside at room temperature, covered with an inverted bowl, for up to 1 hour; or cover with plastic wrap and refrigerate for up to 24 hours before baking.)

  6. Step 6.

    Bake until the soufflé is risen and set, 25 to 30 minutes. Serve at once with: Fresh Berry Coulis made with raspberries

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