For the past couple of months, I have been experimenting with Chocolate Soufflé recipes. I have tried several recipes, methods, ingredients, etc. Out of all the recipes, including creating my own, the very best recipe is the Bittersweet Chocolate Soufflé recipe by Melissa Clark published on NYT Cooking. After several taste tests, I ended up coming back to this one because it always turned out perfect. My recipe is slightly alternated from the original in the process.
Soufflé is not easy, but the technique and ingredients used in this recipe make the Soufflé rise beautifully, and you end up with a perfectly bittersweet, light, and fluffy dessert.
I serve it topped with powdered sugar and with vanilla ice cream, you can eat it on its own or with crème anglaise.
Prep time: 30min - Cook time: 30min - Total time: 1hour
1/2 cup unsalted butter, softened, plus more for coating dish
4 tablespoons granulated sugar, plus more for coating dish
8 ounces bittersweet chocolate, finely chopped
6 eggs, separated, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon cream of tartar
Powdered sugar, for serving
Vanilla ice cream, optional
Place oven wire rack on the lowest setting. Heat oven to 400 degrees F. Generously butter 6 soufflé ramekins (serving size may vary depending on how much your egg whites are whipped). Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
In a medium bowl, melt chocolate and butter in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1/2 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
Transfer dishes to baking sheet and place in the lower rack in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed, and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé.
Serve immediately topped with powdered sugar and vanilla ice cream.
This recipe was originally published on NYT Cooking written by Melissa Clark
Bittersweet Chocolate Soufflé recipe by Melissa Clark published on NYT Cooking