Classic Chocolate Souffle

• 4 ounces dark chocolate, chopped
• 3 tablespoons unsalted butter
• 1/4 cup granulated sugar, divided
• 1/4 teaspoon salt
• 3 large eggs, separated
• 1 tablespoon all-purpose flour

Steps

1. 1 Preheat oven to 375°F. Butter four ramekins and coat with 1 tablespoon sugar.
2. 2 Melt chocolate and butter together in a heatproof bowl over simmering water. Let cool slightly.
3. 3 Whisk egg yolks into chocolate mixture, then fold in flour.
4. 4 Beat egg whites with remaining sugar and salt until stiff peaks form. Gently fold into chocolate mixture.
5. 5 Divide batter among ramekins and bake until puffed and set, about 20 minutes.
6. 6 Serve immediately for best results.

Nutrition

Tips

• Use room temperature eggs for easier mixing.
• Do not open the oven door while baking to prevent deflating.
• For extra flavor, add a teaspoon of vanilla extract with the egg yolks.
• Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.

Storage

Souffles are best served fresh out of the oven. While they can't be stored once deflated, leftovers can be reheated in a 350°F oven for 10 minutes.

Serving Suggestions

• Pair with fresh berries for a fruity contrast.
• Serve with a drizzle of raspberry sauce.
• Enjoy with a dollop of whipped cream.
• Accompany with a glass of dessert wine.

FAQ