Recipe

Soufflé

French classic - light, airy dessert of yolks, chocolate and whipped egg whites. Requires precision and speed.

Soufflé takes about 60 minutes and makes 6 servings. Each serving has 286 kcal.

Preparation
35 minutes
Cooking
25 minutes
Total time
60 minutes
Servings
6
Soufflé - finished dish

Nutrition per serving

Calories
286 kcal
Protein
6.9 g
Carbohydrates
28.5 g
Fat
16.2 g

Ingredients

  • Dark chocolate (chopped)120 g
  • Butter40 g
  • All-purpose flour25 g
  • Milk120 ml
  • Egg yolks3 pcs
  • Egg whites5 pcs
  • Sugar80 g
  • Vanilla sugar8 g
  • Powdered sugar10 g

Instructions

  1. 1

    Preheat oven to 190°C. Grease 6 soufflé ramekins (150 ml) with a little of the 40 g of butter. Dust interior with 10 g of powdered sugar and tilt to coat evenly.

    Tip: Thin sugar layer helps soufflé rise evenly along sides.

  2. 2

    Melt 120 g of dark chocolate with part of the butter in double boiler. Let cool slightly.

  3. 3

    In small pan melt remaining butter, add 25 g of flour and cook 2 minutes. Gradually pour in 120 ml of hot milk whisking until thick.

  4. 4

    Remove from heat. Fold in melted chocolate, 3 egg yolks and 8 g of vanilla sugar. Let cool to room temperature.

  5. 5

    In clean, grease-free bowl whip 5 egg whites with electric mixer. When foamy, gradually add 80 g of sugar. Continue 4-5 minutes until stiff peaks.

    Tip: Whites must be completely dry - any yolk droplet ruins them.

  6. 6

    Add one third of meringue to chocolate base. Fold gently with spatula to loosen. Fold in remaining meringue in 2-3 motions - do not overmix.

    Tip: Overmixing deflates air - soufflé will not rise.

  7. 7

    Divide mixture evenly into ramekins. Smooth tops with spatula. Run knife around edge to separate batter from sides - helps even rising.

  8. 8

    Bake 14-16 minutes until top rises 2-3 cm above rim and turns golden brown. Do not open oven door during baking.

    Tip: Soufflé is best immediately - it starts falling within minutes.

Cooking methods

On the stove

Medium-low heat for béchamel preparation and double boiler for melting chocolate. The soufflé must bake in a preheated oven at 190°C. Do not open the oven door during baking - temperature fluctuation causes collapse.

On induction

Level 4 for roux and béchamel - induction's precision prevents lumps. Level 2–3 for a double-boiler chocolate melt. These preparation steps benefit from induction's control. The soufflé bakes in the oven at 190°C - induction cannot help with the baking phase.

Over an open fire

Not feasible. A soufflé requires a tightly regulated, stable oven temperature of 190°C. Open fire cannot provide this. The chocolate-béchamel base could be prepared over very gentle embers in a double boiler, but the baking step is impossible without a proper oven.

Recipe questions

How long does this recipe take?
Plan for about 60 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 6 servings.
Can I cook this recipe on induction?
Yes. Level 4 for roux and béchamel - induction's precision prevents lumps. Level 2–3 for a double-boiler chocolate melt. These preparation steps benefit from induction's control. The soufflé bakes in the oven at 190°C - induction cannot help with the baking phase.
Can I cook this recipe over an open fire?
Yes. Not feasible. A soufflé requires a tightly regulated, stable oven temperature of 190°C. Open fire cannot provide this. The chocolate-béchamel base could be prepared over very gentle embers in a double boiler, but the baking step is impossible without a proper oven.
Which dietary preferences does this recipe support?
This recipe is tagged: vegetarian.

In the app

Cooking the way it should feel

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