Soufflés must be the foods of the ancient gods, and Chocolate soufflés must have been personally blessed by Zeus and Athena. Nothing ends a meal better than a splendidly poofed, light-as-air, hot-from-the-oven chocolate soufflé. Many people think they are temperamental and difficult to make, but they’re really not as demanding as all that.
In its most simplistic form, a soufflé is a light, fluffy, baked cake made with egg yolks and lots of whipped egg whites combined with various other ingredients, and served as a savory main dish or sweetened as a dessert. The word soufflé is from the French verb souffler which means “to blow up” or more loosely “poof up” — an apt description of what happens when heat is added to this combination of custard and egg whites.
The custard or crème patissiere or a cream sauce or purée is the base for the flavor, and the egg whites, beaten to a soft peak meringue, provide the “lift.” You can use jams fruits, berries, bananas lemon and chocolate. When it gently comes out of the oven, a soufflé should be puffed up and fluffy. It will generally fall after 5 or 10 minutes.
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These glazed white containers vary greatly in size, are typically, flat-bottomed, round, oven-proof porcelain containers with unglazed bottoms and fluted exterior borders.
Because of its tendency to fall rather quickly at the slightest sound, movement or door slam, the soufflé has been portrayed as very difficult to survive outside the oven for more than a few minutes. Some jest that a poke or a loud noise will make a soufflé collapse and with it, the ego of the cook.
Here is my version of an intense, semi-sweet soufflé which is close to failure-proof. If you follow my directions to the letter, it should never fail or fall. If these soufflés are not rich enough for your tastes, top them with a warm chocolate ganache sauce, crème Anglaise or whipped cream, chocolate or not. Making the Dark Chocolate Ganache is the secret to a faultless soufflé.
Makes 8 individual soufflés
Prep Time: 30 minutes
Baking Time: 15 minutes
Skill Level: **
medium, heavy saucepan
plastic sealable storage container
electric stand mixer, bowl, and whisk attachment
8 individual 4 to 6-ounce soufflé dishes
For the ganache: (makes about 1/2 pound of ganache)
Save the unused ganache for the soufflé sauce or a topping for ice cream later on.
5 tablespoons water
1-½ tablespoons light corn syrup (Karo)
1-½ teaspoons unsweetened alkalized cocoa powder
Dash of salt
5 ounces bittersweet chocolate (at least sixty-four percent), coarsely chopped
For the soufflé:
2 tablespoons unsalted butter, melted (to prep the soufflé dishes)
4 teaspoons granulated sugar (to prep the soufflé dishes)
¾ cup Dark Chocolate Ganache, softened
½ cup heavy cream
3 tablespoons unsweetened cocoa powder
5 large egg whites
1 teaspoon pure vanilla extract
½ cup confectioners’ sugar
5 large egg yolks
Directions for the ganache:
Directions for the soufflé: