Chocolate Soufflé For Two

22 Apr

My first chocolate soufflé and I didnt deflat it. But it did take me a long time tho….lol.


Here’s the recipe:

Chocolate Souffle for Two

3 ounces semisweet chocolate
2 tbs unsalted butter
1 tbs coffee
2 large egg yolks
2 large egg whites
pinch cream of tartar
3 tbs sugar
Preheat the oven to 375 degree Fahrenheit.

Butter and sugar two ramekins and place on a baking sheet. (Take each ramekin and coat with softened butter). Then sprinkle with sugar. Tilt the ramekin in all directions to make sure that the sugar and butter evenly coated the entire dish. Then dump out any excess sugar.

In a heat proof bowl placed over simmering water, combine the chocolate, butter and coffee. Mix until completely melted and smooth. Remove from the heat and let cool for 6-8 minutes.

Add the egg whites and pinch of cream of tartar to the bowl of a mixer. Beat on high speed until soft peaks form. Then gradually beat in the 3 tbs of sugar. Continue to beat until stiff peaks form.

Once the chocolate mixture has cooled, beat in the 2 egg yolks.

Gently fold in 1/3rd of the egg whites into the chocolate mixture. Then Gently fold in the remaining egg whites.
Divide the mixture evenly between the two ramekins and smooth the top. I thought I smoothed out mine enough, but they did not rise straight up. Make sure to have the ramekins fully sugared and the batter completely smoothed out.
Bake at 375 degrees for 18-20 minutes until risen and fully set. You will be able to tell if the souffle is set by seeing if it is browned on top and not wet looking. Second if you lightly touch the top, check to see if it feels firm. If so you are ready to take it out of the oven. A word of warning. If the souffle does not look browned and set, do not touch the top, it may fall.
Dust the top with powdered sugar or top with a little whipped cream and enjoy.
By the time that I took this picture the souffle started to loose a little height. About 1 inch. They will stay fully risen for about 2-3 minutes. Enough time to take them to the table.

You can make the souffles up to 24 hours in advance. Do all of the steps but don’t bake them. After you portion out the souffles, cover them with plastic wrap and refrigerate. Pull them out of the fridge 5 minutes before baking and follow the baking steps.


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