Decadent Chocolate Soufflé

Ingredients

• 200g (7oz) dark chocolate, finely chopped 200g (7oz) dark chocolate, finely chopped
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Butter, for greasing the ramekins Butter, for greasing the ramekins
• Cocoa powder, for dusting the ramekins Cocoa powder, for dusting the ramekins
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)
• Whipped cream or vanilla ice cream, for serving (optional) Whipped cream or vanilla ice cream, for serving (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 35g (Sugar: 30g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the ramekins with butter and dust them with cocoa powder, tapping out any excess.
2. 2.
   Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
3. 3.
   In a large mixing bowl, whisk the egg yolks and granulated sugar until pale and creamy. Add the melted chocolate and vanilla extract, and mix until well combined.
4. 4.
   In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture, being careful not to deflate the mixture.
5. 5.
   Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full. Smooth the tops with a spatula.
6. 6.
   Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and are set around the edges but still slightly wobbly in the center.
7. 7.
   Remove from the oven and dust with powdered sugar, if desired. Serve immediately with whipped cream or vanilla ice cream.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor. Avoid using chocolate chips as they may not melt as smoothly.

Tips & Tricks

• Beating the egg whites to stiff peaks is crucial for achieving a light and airy soufflé. Make sure the bowl and beaters are clean and free of any grease.
• When folding the beaten egg whites into the chocolate mixture, use a gentle hand to maintain the airiness of the mixture.
• Serve the soufflés immediately after baking, as they will start to deflate quickly.
• Dusting the ramekins with cocoa powder helps the soufflés rise evenly and prevents sticking.
• For an extra touch of elegance, you can serve the soufflés with a drizzle of warm chocolate sauce.

Serving advice

Serve the Decadent Chocolate Soufflé immediately after baking while it is still puffed and airy. Place each ramekin on a dessert plate and dust with powdered sugar for an elegant touch. Accompany with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the richness of the chocolate.

Presentation advice

To enhance the presentation of the Decadent Chocolate Soufflé, you can garnish each serving with a dusting of cocoa powder or a sprinkle of chocolate shavings. Serve on a decorative dessert plate with a sprig of fresh mint for a pop of color.