Chocolate Soufflé

The story behind us deciding on making chocolate soufflé was that we had some spare time on our hands with some whipped cream that was about to expire as well as some leftover chocolate from making peppermint bark. Although only the latter was somewhat related to soufflé, we decided to tackle this baking challenge for the first time today.

Recipe

We decided on our own rendition of chocolate soufflé inspired by the recipe presented in The Best Recipe.

Ingredients

  • 2 1/2 tbsp salted butter
  • 2 1/2 tbsp sugar
  • 4 oz bittersweet chocolate
  • 1/4 tsp vanilla extract
  • 3 large egg yolks
  • 4 large egg whites
  • 1/8 tsp of cream of tartar
  • 1/2 tsp of coffee powder
  • 1/2 tsp of water

Baking Process

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Ingredients all laid out

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Butter the ramekin using your finger

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Evenly coated the inside of the ramekin with sugar

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Adding the diced butter to the chocolate

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Melted the butter and chocolate in the microwave

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Adding water to the instant coffee mix

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Combining the two previous mixtures together

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Look at that gloss!

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Adding vanilla extract

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Beating the egg whites

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Adding a dash of cream of tartar

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Stiff peaks!

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Adding sugar to egg yolks

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Beating them together

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After beating them for several minutes

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Adding chocolate coffee mixture to the yolk mixture

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Using a spatula, folding the mixtures together

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Looking for the chocolate to be throughly folded in

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Adding a quarter of the beaten egg whites and folding

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Then adding the rest of it to fold

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Pouring our combination into ramekins

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Evening out the surface

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After wiping the edges clean of any messy mixture

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Starting to set it to bake in a conventional oven

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Half way through baking, it has already risen

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Added some whipped cream on top!

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Mmm… warm, soft, and delicious!

Afterthoughts

It really was a hit or a miss in our family. My dad and I loved it while Lisa and my mom did not enjoy it as much. My mom suggested to remove the coffee from the recipe as it steals away from the deep chocolate flavors. For Lisa’s opinion, since she is not a too large a fan of completely chocolate desserts, she felt a different flavor of soufflé would have left her more satisfied with the results.

One thing we learned was that it is more difficult bake this dessert in a conventional, toaster oven as you have to be careful not to burn the tops of our soufflé. Once it does burn, the elevated portion of the soufflé will resemble a bitter, burnt muffintop.

All in all, it was a nice baking experience where we learned about making soufflés, and I got to use up the rest of my leftover chocolate. 🙂

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