Chef's Tip
Ensure your egg whites reach stiff peaks but remain glossy—overbeaten whites will make your soufflé dry and underbeaten ones won't provide enough structure. When folding the whites into the chocolate base, use a gentle touch to maintain as much air as possible.
Instructions
- Preheat oven to 375°F (190°C) with rack in lower third position. Butter four 6-ounce ramekins thoroughly, then coat with sugar, tapping out excess.
- Place ramekins on a baking sheet and refrigerate until ready to fill.
- Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Whisk egg yolks into chocolate one at a time until well combined. Add vanilla extract.
- In a clean, dry bowl, beat egg whites with salt and cream of tartar on medium speed until foamy.
- Increase speed to medium-high and gradually add sugar, beating until stiff, glossy peaks form.
- Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it.
- Fold in remaining egg whites in two additions, being careful not to deflate the mixture.
- Divide batter among prepared ramekins, filling each to the top. Smooth the surfaces.
- Run your thumb around the edge of each ramekin to create a small channel (this helps the soufflé rise straight up).
- Bake until soufflés have risen about 1-1.5 inches above rims and tops are cracked, about 12-14 minutes for a softer center, 14-16 minutes for a firmer center.
- While baking, avoid opening the oven door as this can cause soufflés to collapse.
- Just before serving, dust tops with powdered sugar.
Plating
Serve soufflés immediately after removing from the oven. Place each ramekin on a small plate with a paper doily if desired. Dust with powdered sugar just before bringing to the table. If serving with crème anglaise, either pour a small pool on the plate beside the soufflé or provide it in a small pitcher for guests to pour into the center of their soufflé.
Storage & Reheating
Soufflés are best served immediately after baking as they begin to deflate within minutes. The batter can be prepared a few hours ahead and kept in the ramekins in the refrigerator, brought to room temperature for 30 minutes before baking. Unbaked soufflé batter does not store well beyond a few hours.
About This Recipe
This Chocolate Soufflé recipe is inspired by the classic French dessert that was a signature at The Hungry I in Boston's Beacon Hill. The dramatic presentation as the soufflé rises above its ramekin, combined with the contrast between the crisp exterior and warm, pudding-like center, creates a memorable finale to a special meal. Though technically challenging, this adaptation makes this impressive dessert achievable for the home cook.