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    Home » Recipes » Desserts (Baked) » Chocolate Soufflé Anyone?

    LAST UPDATED: June 26, 2018 • FIRST PUBLISHED: December 31, 2010 By Toni Dash 14 Comments

    Chocolate Soufflé Anyone?

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Chocolate Souffle
    Last year on New Year’s Eve I decided I needed to make my first chocolate soufflé.   I don’t recall the recipe I used but despite following it to what I thought was ‘the letter’ I realized afterward I did not beat the eggs to stiff enough peaks before folding into the chocolate base.  It was still delicious just not lofty as you’d expect from something as high brow as a soufflé.
    I decided to attempt it again feeling it a perfect special dessert for New Year’s Eve or day.  This time I decided to pull out the big guns to give myself the best chance of success; Julia.  Really, if there is one cookbook author you’d bet all your money on for a soufflé instruction, it’s her.
    I felt instantly nervous as I flipped to the correct page.  As though the recipe was looking down its nose at me from its designated page.  As I thought through all the preparation, it felt more like I was going into surgery; not making this quintessentially threatening dessert.  I even did my mise-en-place.  I never mise-en-place.  I’m a ‘read-it-as-you-go-it-fly-by-the-seat-of-my-pants’ baker.
    A bowl of food sitting on top of a wooden table
    I did do everything beforehand fearing the temperamental nature of a soufflé might get the best of me during a recipe transition point.  I did take Julia up on the suggestion that every fashion stylist would ward against were we discussing women and cocktail dresses:  select a smaller soufflé dish than called for, add a foil ‘collar’ (inside of the foil above the pan top must be buttered to avoid sticking) so the soufflé will be allowed to puff up 2 to 3 inches above the top of the dish for ‘DRAMA’!  (Who is going to ignore that step: isn’t a soufflé all about drama?!).
    CHOCOLATE SOUFFLE
    Adapted from Julia Child’s ‘The Way to Cook’
    Ingredients:
    ·         7 ounces sweet baking chocolate smoothly melted with 1/3 cup strong coffee or expresso
    ·         1/3 cup flour
    ·         2 cups milk
    ·         3 tablespoons butter, melted
    ·         Pinch of salt
    ·         1 tablespoon pure vanilla extract
    ·         4 egg yolks (room temperature)
    ·         6 egg whites (3/4 cup), room temperature
    ·         ½ cup granulated sugar
    ·         Powdered/confectioner’s sugar and a fine mesh sieve

    2 to 2 ½ quart soufflé baking dish, 7 ½-8 inch diameter

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    A bowl of eggs on a table
    I used duck eggs for this recipe; the yolks are substantially larger than chicken eggs and very rich!
    1.       Pre heat the oven to 425 degrees.  Arrange oven racks so the soufflé dish can be placed in the lower portion of the oven.  Butter the soufflé dish.
    2.      Melt the chocolate in a double boiler or in a dish over water.  Add coffee.  Julia’s suggest melting method:  She suggests heating a pan of water to a simmer, taking it off the heat, putting a pan/bowl with the chocolate and coffee into the pan of the water and in about 5 minutes it will have melted.  I followed this with a vintage double boiler and it work great.  I continued to whisk it to keep the melting going.  The key is don’t heat the chocolate directly on oven (it can over heat and change its characteristics).
    3.      If using a collar on your soufflé dish install it now (buttered foil around the entire dish, extending up 3 inches above the open top of the dish).
    Chocolate and Foil
    4.      Whisk flour and milk together in a slow boil.  Continue to whisk continuously for 2 minutes.  Remove from heat, whisk in melted butter, salt, vanilla, egg yolks and chocolate.  Whisk to combine fully.
    Chocolate Mixture
    5.      In a clean bowl of a standing mixer (or regular bowl with handheld mixer), beat the egg whites to soft peaks.  Then gradually add the sugar and beat until peaks are stiff.  You will know they are stiff enough if the egg whites stay firmly on the beater if you lift it from the bowl.
    6.      Pour the chocolate mixture down the inside of the egg white bowl and fold in to incorporate them.  Once it is combined, pour into the prepared soufflé dish.
    7.      Put the soufflé dish into the oven and immediately lower the oven temperature to 375 degrees.   When the soufflé has risen an inch above the top of the pan (35-40 minutes) sift powdered sugar on the top of the soufflé and return to oven.
    A close up of souffle in foil
    powdered sugar on chocolate souffle
    I was admittedly heavy-handed with the sugar; could not find my fine sieve and worried the soufflé would fall during its brief sojourn out of the oven!
    8.      Total baking time will be 50-60 minutes.  Continue to bake until the soufflé is done.  If your soufflé is moving a lot the middle is still probably uncooked. Remove the collar and serve immediately.
    Reminder about checking a soufflé, opening and closing the oven affects it rising and falling (another reason for me to feel intimidated).  It’s best to use your oven light and window to check the soufflé rather than a peek!

    The taste of this soufflé is rich and delicious.  Though airy, one does not need a large portion to feel satisfied.  I served mine with red and golden raspberries that I picked this summer and froze for a special occasion, and a glass of Cava (Spanish sparkling wine) at the recommendation of our local Sommelier.  

    I do suspect the soufflé would have a better rise at sea level (I’m at 5,500 ft).  Mine in the end rose about an inch over the top of the dish.  It was beautiful and the taste is unparalleled.

    A glass cup on a table, with Wine
    My best wishes to you for a warm, festive New Year’s Eve!  I thank you so much for your time in reading.  I look forward to sharing the next year with you!
    « Hoppin’ John: Lucky Food for the New Year
    ‘Does this Blog Make my Butt Look Big?’ and other New Year’s reflections »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. kitchenmorph says

      January 09, 2011 at 6:34 pm

      i didn read through the recipe but your pre recipe jingle was really nice…”read it as you go it fly by the seat of my pants”… hahaha. so funny. happy new year. if u know wht i'm going thru now it'll fetch me another award from you….got to make a post tomorrow, feeling lazy

      Reply
    2. Raw_Girl says

      January 04, 2011 at 5:00 am

      Probably the wrong thing to comment on, but I LOVE your raindow spatula thingy…Where did you get that?

      Reply
    3. ladymorgiana says

      January 02, 2011 at 9:26 pm

      I really want one! It looks fantastic! Julia would be proud of you 🙂

      Reply
    4. Boulder Locavore says

      January 01, 2011 at 3:17 am

      Thank you all for your comments! I'm glad I finally 'conquered the beast' and ticked this off my list. In the end it was not as scary as I'd thought and was truly delicious.

      My Taste Heaven, Rosemary, Lea Ann, adventuresomekitchen, briarrose, Angie, Janis, Suzita, Biren, Ping: Thank you for spending part of this last day of 2010 with me! Hoping you'll come visit again soon! Happy evening and start to the new year to you (don't forget the Hoppin' John first thing!). Toni (BL)

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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