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Fluffy Chocolate Soufflé

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
2 servings
Dessert French
Fluffy Chocolate Soufflé
Ingredients
  • 1 teaspoon melted butter, or as needed
  • 2 tablespoons white sugar
  • 2 ounces 70% dark chocolate, broken into pieces
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 4 1/2 tablespoons cold milk
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 large egg yolk
  • 2 large egg whites
  • 1 pinch cream of tartar
  • 1 tablespoon white sugar, divided
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C). Place a rimmed baking sheet on the middle rack of your oven and line it with parchment paper.
2
Gently grease the bottom and sides (right up to the rim) of two 5-ounce ramekins with a small amount of melted butter, making sure to cover them evenly. Add 1 tablespoon white sugar to each ramekin and rotate the ramekins until the sugar coats all surfaces, then tilt them to pour off any excess sugar.
3
Heat 3 cups of water in a pot set over low heat on your stovetop. Place the chocolate pieces in a metal mixing bowl and place the bowl over the pot of water until the chocolate melts. Be careful not to let the water simmer or boil.
4
While the chocolate is melting, melt 1 tablespoon of butter in a skillet over medium heat on your stovetop. Whisk the butter and flour together until they are fully incorporated and the mixture thickens, about 1 minute. Reduce the heat to low.
5
Whisk in cold milk until the mixture becomes smooth and thickens, 2 to 3 minutes. Remove the skillet from the heat source.
6
Transfer the milk mixture to the bowl with melted chocolate and add salt and cayenne pepper. Mix until they are fully combined, then add an egg yolk and mix to combine.
7
Leave the bowl above the hot (not simmering) water to keep the chocolate warm while you whip the egg whites.
8
Whisk the egg whites and cream of tartar in a mixing bowl until the mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mix.
9
Whisk in 1/3 of the sugar for 15 seconds, then repeat two more times to whisk in the remaining sugar. Continue to whisk until the mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
10
Transfer about half of the egg white mixture to the chocolate mixture and mix until they are fully incorporated, 1 to 2 minutes. Gently fold in the remaining egg white mixture with a spatula until no white remains.
11
Divide the mixture evenly between the prepared ramekins and place them on the lined baking sheet.
12
Bake in the preheated oven until the soufflés are puffed and have risen above the top of the rims, 12 to 15 minutes.