The Best Chocolate Soufflé Recipe

Method19 steps

1. 1

   Step 1: Whisk the 3 whole eggs with the 125 g pastry-cream sugar until the sugar dissolves.

   Uses 125 g sugar for the pastry cream · 3 whole eggs for the pastry cream

2. 2

   Step 2: Put the milk (500 ml) in a saucepan over medium-low heat and whisk in the egg-and-sugar mixture and 20 g pastry-cream butter.

   Uses 500 ml whole milk · Whisked pastry-cream eggs and sugar · 20 g butter for the pastry cream

3. 3

   Step 3: Sift in the cornstarch (30 g) while whisking in a figure-eight motion.

   Uses Milk, egg, sugar and butter mixture · 30 g cornstarch

4. 4

   Step 4: Stir constantly, making sure the milk does not stick or scorch.

   Uses Cooking pastry-cream mixture

5. 5

   Step 5: Use about 8 minutes as a guide, continuing to stir and watching the texture. Increase to medium heat only if you can watch it closely.

   Check the pastry cream thickness · 8 minUses Stirred pastry cream

6. 6

   Step 6: Keep stirring attentively as the pastry cream thickens.

   Uses Thickening pastry cream

7. 7

   Step 7: Once the pastry cream is thick enough to reveal the pan bottom as you whisk, immediately transfer it to a heatproof bowl. Cover its surface directly with food-safe wrap and refrigerate about 30 minutes, until cooled.

   Chill Pastry Cream · 30 minUses Thick cooked pastry cream

8. 8

   Step 8: While the pastry cream chills, prepare the ramekins. Brush with additional melted butter using upward strokes, lightly coat with additional sugar and discard loose excess. Freeze for 5 minutes to set. Repeat the coating and five-minute freezing cycle to make three coats total, then keep the prepared dishes ready.

   Set each ramekin coating in the freezer · 5 minUses Additional melted butter for coating the ramekins · Additional sugar for lightly coating the buttered ramekins

9. 9

   Step 9: Preheat the convection oven to 360°F / about 180°C and allow it to heat fully before mixing the final soufflé batter.

10. 10

    Step 10: Beat the 6 separate egg whites with the 100 g meringue sugar until smooth stiff peaks form. Stop before they become clumpy.

    Uses 100 g sugar for the meringue · 6 egg whites for the meringue

11. 11

    Step 11: In another bowl, stir the 4 teaspoons cocoa powder with exactly 1 cup cooled pastry cream until fully blended. Reserve the rest of the pastry-cream batch, covered and refrigerated, for another use.

    Uses Cooled pastry cream · 4 tsp cocoa powder

12. 12

    Step 12: Using a silicone spatula, gently but promptly fold the whipped meringue into the chocolate pastry cream. Mix only until combined to preserve the air.

    Uses Chocolate pastry cream · Whipped egg-white meringue

13. 13

    Step 13: Gently spoon the batter into the prepared soufflé dishes: one large, two medium or four individual dishes, as in the source.

    Uses Airy chocolate soufflé batter

14. 14

    Step 14: Fill level with the rim without piling up, then run your thumb around the inner rim to leave a clean ridge for the soufflé to rise.

    Uses Filled prepared soufflé dishes

15. 15

    Step 15: Place the filled dishes on a sturdy baking tray for easy transfer.

    Uses Levelled soufflé dishes

16. 16

    Step 16: Bake on the middle rack for about 18 minutes, using the risen, dry-sided appearance as the endpoint; larger dishes may need longer.

    Bake Soufflé · 18 minUses Soufflé dishes on baking tray

17. 17

    Step 17: During baking, watch through the oven window without opening the door while the soufflés rise.

    Uses Baking soufflés

18. 18

    Step 18: They are ready when nicely risen and the sides above the dish rim no longer look wet.

    Uses Baked risen soufflés

19. 19

    Step 19: Remove carefully and serve immediately on dessert plates. Dust with optional icing sugar and remember that the dishes are very hot.

    Uses Finished hot soufflés · Icing sugar for dusting, if desired