Kids in the Sink

Chocolate Soufflé

on January 17, 2012

Delicious. Incredibly rich. Creamy. Yum…

We always knew we wanted to make souffle.  It was one of those things where we said, “One day let’s make a…” and this day, souffle was what completed that sentence. We realized though, as it was finished, that although we were excited about it, we had no clue what it actually was. It was just something that sounded delicious.

So while Heather was taking pictures and I was holding various lighting props, I made David (Heather’s husband) google souffle to see exactly what it meant in french.  Because all I knew is that it was french.  He’s about as good a googler as me, which is to say not good at all, so we still don’t know what the literal translation is.

Luckily, it doesn’t matter.  It’s good.  ‘Nuf said. It’s kind of like a thick, decadent pudding.  If you’re a texture person, like Heather, this might just be your Heaven.  Don’t be intimidated by the fancy pants french name.  It wasn’t hard at all.  A tad bit more time consuming than cookies or brownies but the results are so worth it.

Make it and be a fancy pants for a minute.


Chocolate Soufflé


Unsalted butter, room temperature, for baking dish
¼ cup sugar, plus more for baking dish
1 cup semisweet chocolate chips
1 tsp pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
¼ tsp cream of tartar


  1. Preheat oven to 350°.
  2. Lightly butter a 1.5 quart tall-sided baking dish. Coat with sugar, tapping out the excess and set dish on a rimmed baking dish.
  3. Set a large heatproof bowl over a pot of simmering water and combine the chocolate, vanilla, and 1/4 cup of water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from the heat and let cool to room temperature, about 20 minutes.
  4. Stir egg yolks into the cooled chocolate mixture until well combined and set aside.
  5. In the bowl of your stand mixer, beat the egg whites and cream of tartar on medium-high  until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes. Take care not to overbeat the egg whites.
  6. In two additions, fold the egg-white mixture into the chocolate mixture. With a rubber spatula, gently cut down through the center and lift up some base from the bottom of bowl. Turning the bowl, steadily continue to cut down and lift up until just combined.
  7. Transfer the mixture to the prepared baking dish, taking care not to get batter on the top edge of the dish, and smooth the top.
  8. Bake the souffle until puffed and set, 30 to 35 minutes. Make sure not to open the oven during the first 25 minutes of baking so it doesn’t collapse.
  9. Serve immediately. (As in, not a lot of time for pictures so be very quick before it falls. Don’t feel bad if that means your pictures aren’t up to par. You have a very small window between pretty souffle and fallen, but still very tasty, dessert.)

Source: Everyday Food, December 2011


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