Chocolate Souffle
What better quarantine project is there than baking??? Now is the time to try new and exciting desserts that we normally don't have time or energy to make because they are just a little more complex than a pan of brownies. However, this chocolate soufflé is easier to make than you might think!
Okay but what even is a soufflé? A soufflé is an aerated baked dish made with egg whites and a flavored base. So what's the science; how do eggs become this creamy, light and delicious dessert? Eggs have two components: a yolk made of fat and some protein and the white which is entirely protein. What's a protein? A protein is a biological molecule made of chains of amino acids. Eggs whites have globular proteins that are twisted up into a spherical shape, held in place by weak chemical bonds. When you beat egg whites, you are denaturing the proteins, or breaking them down. You are essentially mixing air in them and causing the proteins to unwind. The proteins in the egg white bind to each other and create a network that traps the air bubbles. If there is any fat (any yolk) present then the protein network won't form and air leaks away. Note: it is advisable to use room temperature eggs because cold eggs have stronger bonds within the proteins and will be difficult to denature.
When the soufflé is put in the oven, the heat causes the air bubbles to expand and the protein network solidifies so the structure doesn't collapse after air bubbles burst.
If the egg whites are over-beaten then the protein molecules become too weak and will not hold the structure of the soufflé.
Vinegar, lemon juice and cream of tartar are often in the ingredients and increase the ability of air to be incorporated into the mixture.
Recipe notes and pictures:
Step 1. Prepare the ramekins
Buttered and then dusted with cocoa powder; granulate sugar can also be used. If you don't have a ramekins, any oven safe dish with high sides will work.
Step 2. Prepare the chocolate base
If your chocolate looks like the picture on the right then you've gone too far! The chocolate has seized or burned and you must start over. Make sure to microwave in short bursts of 15 seconds and stir well in between.
Step 3. Prepare the Egg white foam
On the right is egg whites pre whipped. The image on the left shows the egg whites holding medium peaks. The sugar can then be slowly streamed in while mixing on medium speed.
The egg whites are now holding stiff peaks and still remain glossy. Stop before they become over-beaten and crumbly.
Step 4. Stir the egg yolks into the cooled chocolate mixture.
Step 5. Combine the whipped egg whites to the chocolate base.
Start by adding a half a cup of the egg whites to the chocolate base to temper. Add the remaining egg whites in two additions, folding to incorporate after each addition. Avoid mixing so the air in the egg whites is not deflated. Above is the final batter.
Step 6. Divide evenly and bake!
Note: I only used two 9oz ramekins and they really overflowed so I suggest using three and not filling them up as high as is pictured above.
Step 7. Check on the soufflé after 12 minutes in the oven and remove when the center jiggle slightly when the cookie sheet is shaken or when a toothpick stuck in the middle comes out clean.
Serve immediately to really impress all of your dinner guest! This image was taken 5 minutes after removal from the oven and they had already begun to deflate.
Chocolate Souffle Recipe:
Ingredients:
For the Chocolate base
- 1/2 cup dark or semi-sweet chocolate chopped
- 1 tbsp. butter
- pinch of salt
- 2 egg yolks, room temperature
For the Egg White Foam
- 3 egg whites, room temperature
- 1/4 cup granulated sugar
- pinch of cream of tartar
Instructions:
1. Preheat oven to 400 F. Prepare three 9oz. ramekins by greasing them with butter. Dust the buttered ramekins with granulated sugar or cocoa powder.
2. Prepare the chocolate base by melting the chopped chocolate, butter and salt in a medium mixing bowl. Melt using a double boiler or in the microwave in 15 second intervals, mixing in between. Set aside to cool for five minutes.
3. Prepare the egg white foam by beating the egg whites on high speed in a large mixing bowl with a hand mixer or stand mixer. Beat until the whites are almost holding medium peaks. Reduce the mixer speed to medium and stream in the sugar slowly. Return the speed to high and add the cream of tartar once the whites are almost at stiff peaks. Stop beating when the whites are glossy and holding stiff peaks. If the egg whites have become dry or crumbly, begin again with fresh eggs.
4. Stirr the egg yolks into the chocolate base.
5. Add 1/2 of the egg whites into the chocolate base and stir completely. Add half of the remaining egg whites into the chocolate base and fold them in gently. Add the remaining egg whites and fold gently until incorporated completely.
6. Divide the mixture evenly between the three ramekins. Place on a baking sheet and bake at 400 F for 12-15 minutes. Do not open the oven for the first 12 minutes to prevent your soufflés from falling.
7. Your soufflés should slightly jiggle in the center and a toothpick will come out clean when ready.
8. Serve immediately as they will begin to deflate upon removal from the oven.
