How To Make Molten Chocolate Soufflé

Creme Anglaise_2
George Embiricos•

Soufflés have a reputation for being particularly finicky. It's only natural, then, that we proceeded with a certain amount of caution when ChefSteps wrote in this week with a recipe for its molten chocolate soufflé. What we discovered was a surprisingly simple process, devoid of any special tools or skills. The end result is a dark chocolate soufflé that has a delicious molten center and a light, springy exterior — pure chocolaty decadence from the inside out.

Now that we've eliminated our false preconceptions about soufflés, we're patiently waiting to serve the luxe dessert at our next dinner party. Come to think of it, we might just whip up a batch tonight for no particular reason at all. Check out the instructional video and full recipe below.

Servings: 3 (five-ounce) soufflés

Ingredients

34 grams (around 1/3 stick) butter, plus extra for coating ramekins

98 grams granulated sugar, divided, plus extra for coating ramekins

34 grams bread flour

7 grams salt

188 grams milk, whole

135 grams dark chocolate, 70%

About 3 egg yolks

Egg whites, from about 5 eggs

Powdered sugar, as needed

Directions:

  • Heat oven to 375°F.
  • Butter each ramekin thoroughly, being careful not to miss any spots. Add a small amount of sugar to one of the ramekins. Turn it on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar. Reserve the excess sugar.
  • Combine flour, butter and salt with your hands until they form together, leaving no dry flour.
  • Combine milk and sugar in a small pot and bring to a boil on medium heat.
  • Add the flour and butter mixture to the hot milk and whisk until dissolved. Cook for four minutes on low heat until the mixture has a thick, gummy texture.
  • Add dark chocolate and stir until melted and well incorporated.
  • Add egg yolk to chocolate base and whisk until well incorporated.
  • The base for the soufflé is done and will hold in the refrigerator for up to a week. If you're ready to bake and serve the soufflés immediately, whip the egg whites into a light foam, add sugar and continue to whisk until stiff, glossy peaks form.
  • Gently fold meringue into soufflé base in three stages.
  • Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.
  • Place the ramekins on a baking sheet, and bake for 17 minutes.
  • Using a small sieve, dust powdered sugar over the top and serve immediately. Finished soufflés will quickly crack and deflate. Serve as is, or split open and fill with crème anglaise.

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