Simple Chocolate Souffle Recipe Video

David makes a decadent Chocolate Souffle and promises... it will rise!

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings2
CuisineFrenchCourseDessert
MethodBakingSpecialityPart of Menu
Main IngredientChocolate

Recipe Story

This isn’t traditional chocolate soufflé. Which believe me, even for a chef can be daunting. It is instead, chocolate soufflé for the timid. Fear of the fallen soufflé while eager guests await is the stuff of pure culinary nightmare, and enough to give even the calmest of us a bad case of the hives. This particular recipe is a snap. It gets its leavening power from the flour, an ingredient not found in the traditional French dish. So, I’m more than confident when I assure you, “It will rise.” For more recipes visit: www.chefdavidlawrence.com

Ingredients

 
3 ounces good quality bittersweet chocolate
 
1/2 stick unsalted butter
 
1/2 cup flour
 
1/4 teaspoon baking powder
 
1/8 teaspoon kosher salt
 
2 large eggs
 
1 teaspoon pure vanilla extract
 
1/2 cup sugar
 
Confectioners’ sugar, for dusting

Directions

Preheat oven to 350 degrees.

Place a large baking pan in the center of the oven and fill with about an inch of boiling water to create a water bath.

Meanwhile, melt the chocolate and the butter in a double boiler, or even better, in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.

Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack eggs into the bowl of an electric mixer fitted with a whisk attachment add the vanilla and whisk on medium speed until foamy. Add the sugar and increase speed to medium high until mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.

Pour the batter into two ungreased 1 cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary to bring the water no higher than a third of the way up the sides.

Bake until the tops of the soufflés are slightly cracked and firm to the touch, roughly 30 to 40 minutes. Remove ramekins from the water bath and cool for 5 minutes. Dust with confectioners’ sugar and serve warm.

Comments

Anonymous says :

Not a soufflé. And I'm tired of people (restaurants) mislabeling food. It's not hip; it just abuses the language.
Posted on: 1 July 2011 - 5:11am

Anonymous says :

Sorry, this isn't a souffle, although it looks like a good molten chocolate cake. A real souffle isn't daunting at all, needs no additional equipment or ingredients, and only adds a couple of steps to the process. (Just one caution - don't overbeat the egg whites) The results are REALLY worth it. GO ahead - try the real thing.
Posted on: 1 December 2009 - 9:20pm

Prezi says :

This is truly a great treat for chocoholics like me! I liked the presentation too in those muffin cup sort of containers.
Posted on: 5 February 2009 - 6:31am

amiablepsyche says :

oh my god ur recipe is great and your narration is sweet. thanks for sharing..
Posted on: 24 September 2007 - 5:07pm

rebornmaster says :

i used this recipe for a project. i got a good grade. now i'm going to make it. looks good.
Posted on: 27 June 2007 - 11:20am

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