Chocolate Soufflé
Ingredients
• 3 tbsp butter (unsalted, melted) + additional for the ramekins
• 1/3 cup sugar (granulated) + additional for the ramekins
• 1/4 cup cacao powder
• 3 egg yolks (large)
• 3 egg whites (large)
• 1 tsp vanilla extract
• pinch of salt
• pinch of sugar (icing); optional for garnish
Makes enough batter for 2 x 7 fl oz (~200 mL) ramekins.
Preparation
1. Preheat oven to 425°F.
2. Butter and sugar the ramekins.
3. Beat the egg whites to soft peaks while gradually adding half the sugar.
4. Combine the cocoa powder, remaining sugar, egg yolks, butter, vanilla extract, and salt.
5. Gently fold about a third of the egg whites into the cocoa mixture to lighten. Gently fold the lightened mixture into the remaining egg whites until just combined.
6. Fill the prepared ramekins and transfer to oven. Lower oven to 400°C and bake for 12-15 minutes. Dust with sugar and enjoy immediately.
Nutrition (per 1 soufflé)
• 436 calories
○ 39g carbohydrates
○ 25g fat
○ 12g protein
Notes
Many chocolate soufflé recipes call for dark chocolate, and not cocoa powder. [1] However, in our pantry, we usually stock cocoa powder instead of dark chocolate.
Dark chocolate cannot be directly substituted by cocoa powder because chocolate contains additional fats (e.g., cocoa butter) and, in most cases, sugar. However, we can easily calculate the additional amount of fat and sugar, and adjust our recipe accordingly.
The cocoa portion of dark chocolate (i.e., the % cocoa) is approximately ⅝ cocoa solids and ⅜ fat. [2] The remaining portion is almost completely sugar. [3] Hence, 100g of 70% cocoa dark chocolate consists of approximately: 30g sugar, 44g cocoa powder, and 26g fat.
In this recipe, I've partially accounted for the fat by adding additional egg yolks, allow for an equal ratio of egg whites to egg yolks. Many soufflé recipes call for a greater number of egg whites as compared to egg yolks. [4] This gives the soufflé additional lift, while saving cost. However, I find it a nuisance to store and use leftover egg yolks. (Please do not waste food!) This recipe maintains the same number of egg whites to provide the same amount of lift, but does not generate any leftover egg yolks.
This recipe also does not use a roux or other starch thickener. Many soufflé recipes use these ingredients to thicken the batter. [5] This can help to maintain structure and prevent cracking for larger soufflés. [6] However, I find this unnecessary for smaller-sized chocolate soufflés because the chocolate by itself (or in this case, the combination of cocoa powder and fat) already adds sufficient viscosity, while providing better flavor (i.e., more chocolatey) and texture (i.e., fluffier).
References
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4. See, e.g.,
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6. See, e.g.,
Making Soufflé LIVE- GBBO Technical Challenge | Week 9 Chocolate Week
Join me for the full hour and 38 minutes of my LIVE show. Watch me try and make a Soufflé, using the same recipe they did on The Great British Bake Off for Chocolate Week. My first LIVE bake on YouTube, was... well an adventure for us all! The first 9 minutes or so is in silence as I accidentally forgot to add a microphone to the recording. Got it fixed in the end.
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Quiz:
Facial Expression Game:
Recipe for Vegan Meringue:
Phone call with Wayne:
Hello Glasgow and the Nip Slip:
When the soufflé was finally ready:
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The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake! It’s a rich-but-light-at-same-time cake made with almond flour, a dash of amaretto, lots of chocolate, and lightened with egg whites for a mousse texture. This cake might meet a number of dietary restrictions, but you’d never know from the taste.
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Special Equipment:
9-inch springform pan, stand or hand mixer
Ingredients:
Neutral oil and sugar for the pan
10 ounces (283g) semisweet chocolate (preferably 66 to 68% cacao), coarsely chopped (1 2/3 cups)
1/2 cup neutral oil, such as vegetable or grapeseed (4 oz / 112g)
3 tablespoons amaretto or dark rum (1.5 oz / 43g)
6 large eggs (10.6 oz / 300g), separated
1/2 cup almond flour (2.1 oz / 60g), sifted if needed to break up lumps
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1/2 cup plus 2 tablespoons sugar (4.4 oz / 125g)
1 teaspoon vanilla extract
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Flourless Chocolate Soufflé Tutorial | Get Cookin' with Brava Chef Travis
An elegant way to enjoy dessert! Brava Chef Travis is here to demystify the notorious soufflé. This recipe video is also a sweet soufflé tutorial, so get ready to step up your dessert game!
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Anna Olson Makes Chocolate Soufflé! | Baking Wisdom
Recipe below - follow along! When most of us think of a sweet soufflé, the chocolate version comes to mind instantly. The balance between warm chocolate intensity and airy lightness is why chocolate soufflé is so beloved, and it’s relatively straightforward to make. I bake individual chocolate soufflés to serve on their own or with warm Salted Butter Caramel Sauce or chilled Crème Anglaise. Invite guests to take a bite from the middle of their soufflé and then pour the sauce into that warm, soft centre.
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• Recipe Information •
Makes six 8 oz (250 mL) soufflés
Prep Time: 20 minutes
Cook Time: 22 minutes
Serve immediately.
• Ingredients •
½ cup (125 mL) 2% milk
½ cup (8 Tbsp/100 g) granulated sugar, divided, plus extra for the soufflé dish
2 tsp cornstarch
1 tsp vanilla extract
5 oz (150 g) bittersweet baking/couverture chocolate, chopped
2 Tbsp (30 g) unsalted butter
10 large egg whites, at room temperature
½ tsp cream of tartar
• Chapters •
00:00 Welcome to Baking Wisdom!
00:26 Prepare the baking dishes.
Preheat the oven to 400°F (200°C). Lightly butter six 8 oz (250 mL) soufflé or other 1-cup (250 mL) straight-sided baking dishes. Sprinkle the inside of the cups with sugar and tap out any excess. Place the dishes onto a baking tray and chill until ready to fill and bake.
02:17 Make the chocolate base.
Whisk the milk, 2 Tbsp (25 g) sugar, the cornstarch and the vanilla in a small dish and set aside. Melt the chocolate and butter in a small saucepan over low heat, stirring constantly until melted.
04:09 Stir in the milk mixture in two additions.
Whisk until evenly blended. Keep this base warm over very low heat while you prepare the egg whites. (You can prepare this base ahead of time, refrigerate and warm over low heat before baking the soufflés.)
After adding the milk, the chocolate mixture will be a thick paste and may look a little grainy. Don’t worry—it will smooth out after the whipped egg whites are folded in.
05:14 Whip the egg whites and cream of tartar.
Use electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in the remaining 6 Tbsp (75 g) sugar and whip until the whites hold a soft peak when the beaters are lifted.
You might think that soufflés involve whipping your egg whites to a stiff peak, but this isn’t always the case. A soft peak is easier to fold into the chocolate base and has more air bubbles within it to expand in the heat of the oven. As well, a stiff peak is trickier to achieve successfully since it is seconds away from overwhipped whites, which will collapse and fall if baked.
08:06 Add egg whites to chocolate.
Transfer the warm chocolate base to a larger bowl. Fold a third of the whites into the warm chocolate quickly but gently—they will deflate quite a bit, but this is expected. Fold in the remaining two-thirds of the egg whites until incorporated. Pour this mixture into the prepared soufflé dishes.
09:30 Bake the soufflés.
Bake for 15 to 18 minutes, until the tops take on a dull look (they will rise well above the top of the soufflé dishes).
10:06 Serve the results!
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