Chocolate Soufflétall and creamy in the center
Chocolate soufflé with a cooked cocoa base, whipped egg whites, and high rise, served immediately while the center remains soft and airy.
The volume of this soufflé comes from stable egg whites folded into a thick yet flexible chocolate base. Ramekins greased with vertical strokes guide the rise; a clean edge prevents sticking, and the closed oven traps steam until the egg structure sets without losing the creamy center.
Ingredients
Base and ramekins
Base
Egg whites
Preparation
Prepare the ramekins
Grease six ramekins with 15 g of butter using vertical strokes and cover with 30 g of sugar; chill.
10 minutesCook the base
Make a roux with the remaining butter and flour, add milk, 60 g sugar, and cocoa, and cook until thickened.
10 minutesAdd the yolks
Remove from heat, let cool for 3 minutes, and mix in 4 yolks until the base is smooth.
5 minutesWhip and fold
Beat 6 egg whites with salt, gradually add 60 g sugar until medium peaks form, and fold in three additions.
8 minutesBake and serve
Fill, level, clean the edge, and bake at 200 °C for 16 to 18 minutes without opening the oven; serve immediately.
18 minutes
Substitutions
Individual ramekins provide even cooking; a large dish requires longer time and changes the center’s texture.
Storage
The base can be refrigerated for 1 day, but the egg whites should be added shortly before baking.
Approximate shelf life: Serve immediately after coming out of the oven.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
