Bittersweet Chocolate Soufflé

Bittersweet Chocolate Soufflé
Staff Writer

Bittersweet Chocolate Soufflé

So this is the chocolate soufflé recipe you’ve all been waiting for, but it’s a bit more like a flourless chocolate cake than a soufflé. It doesn’t give a whole lot of height like a traditional soufflé would, primarily because the ratio of egg whites to the volume of the chocolate base is low.

But alas, what comes up must come down, and most towering soufflés do indeed collapse by the time you set them in front of your guests — which is why I like these less fancy little things. They’re denser and more chocolate-y and if you take them out at just the right moment, they’re a little gooey in the middle in the best possible way. They don’t rise as tall, but I think you’ll love them anyway.

8
Servings
236
Calories Per Serving
Deliver Ingredients

Ingredients

  • 10 ounces bittersweet chocolate, chopped finely
  • 3/4 cups heavy whipping cream
  • 5 tablespoons sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon rum
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • 6 large eggs, separated
  • Pinch of cream of tartar

Directions

Place the chocolate in a medium-sized, heavy-bottomed saucepan. Combine the chocolate with the next 6 ingredients (cream through salt) over low heat and stir gently until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.

Preheat the oven to 350 degrees. 

Whip the egg whites with the cream of tartar in an electric mixer (or with a handheld mixer) until soft peaks form. Whisk the yolks into the cooled chocolate mixture, then fold in 1/3 of the whites. Gently fold until the whites are completely incorporated, then repeat with the remaining whites in 2 more batches. Be careful not to overmix; you don’t want to deflate the whites as you work.

Pour the soufflés into eight ¾-cup ramekins and then transfer them to a baking sheet for easy transfer in and out of the oven. Place the sheet of prepared soufflés on the center rack of the oven and bake for 12-15 minutes, until they are puffed but still soft in the center. Allow to cool slightly before serving.

Nutritional Facts

Total Fat
14g
20%
Sugar
9g
10%
Saturated Fat
6g
25%
Cholesterol
18mg
6%
Carbohydrate, by difference
22g
17%
Protein
3g
7%
Vitamin A, RAE
45µg
6%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
44mg
4%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
17µg
4%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
63mg
9%
Selenium, Se
2µg
4%
Sodium, Na
82mg
5%
Water
30g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.