Chocolate Souffle may be one of the most romantic desserts I can think of. Perfect for Valentine’s Day. It’s warm, rich chocolate, with a luscious texture, and whomever you bake it for will be spellbound by its almost magical loft. I used to think this was a dessert you could, should, and would only bake on a special occasion. The stress of getting it right was as great as the feeling of absolute elation at seeing the soufflé expanding in the oven.
When I opened Matt Adlard’s book, Bake It Better, and saw his perfect chocolate souffle with the claim ”Do I dare say this soufflé has never failed me?” I knew it was the recipe I would try first from his debut book. HE DOES NOT LIE! I have made this recipe three times and each one has been perfection.
I’ve made them in several sizes and even for a last-minute dessert after dinner on a Tuesday just because I was in the mood. This recipe has changed my attitude about soufflé and it will be a staple in your recipe repertoire as well. You really must try this one!
His book shares all of the tips, techniques, tricks, and ways to master the basics and level up to showstopping desserts. The soufflé is a great place to start and we are lucky that Matt has generously shared the recipe with us all below. I am also thrilled to give you a chance to win a copy of his book!
Bake it Better Giveaway!
[Giveaway closed] Congrats to Dorothy from California, our winner!
I’m so excited to give away a copy of Matt’s beautiful cookbook, Bake it Better?! Want a chance to win? Just comment below and tell us about your favorite chocolate recipe! Must be 18 years of age to enter with a US or Canadian address. Contest ends Sunday, Feb. 11, 2024 at 8 p.m CT. Once selected, we’ll contact the winner via email. You must respond to claim your prize within 48 hours or we’ll select a new winner.
And if you need more chocolate recipes, check out my chocolate guide + recipe collection where I discuss types of chocolate, my favorite chocolate products and answer frequently asked questions.
Equipment
- 4 3.5 x 2.2-inch (9×5.5cm) ramekins
- Piping bag with a large round tip nozzle
Ingredients
- unsalted butter softened, for coating
- granulated/caster sugar for coating
for the beurre manié
- 50 g unsalted butter softened
- 55 g all-purpose/plain flour
- 1 g sea salt
for the soufflé base
- 270 g whole milk
- 50 g granulated/caster sugar
- 195 g chopped dark chocolate 70% cocoa solids
- 115 g egg yolks
for the meringue
- 180 g egg whites
- 3 g freshly squeezed lemon juice
- 70 g granulated/caster sugar
Instructions
- Preheat the oven to 320°F/160°C.
- Use a pastry brush to brush the insides of four 3.5 x 2.2-inch (9×5.5cm) ramekins with the softened unsalted butter, ensuring to stroke upward with the brush.
- Sprinkle a small amount of sugar in the ramekins and swirl the sugar around to coat the ramekins. Tap the ramekins to remove any excess sugar. Set aside.
- To make the beurre manié, in a medium bowl, combine the butter, flour, and salt. Use a spatula to beat until a thick, dry paste forms. Set aside.
- To make the soufflé base, in a medium saucepan on the stovetop over medium heat, combine the milk and sugar. Bring the mixture to a gentle simmer.
- Remove the saucepan from the heat and whisk in the beurre manié. Keep whisking until the beurre manié has broken down and been absorbed into the milk. About 30 seconds.
- Return the saucepan to the heat and whisk for 1-2 minutes until the mixture has thickened. When you lift the mixture with the whisk, it should be slightly elastic in consistency and not too runny.
- Remove the saucepan from the heat and whisk in the chopped dark chocolate until completely melted.
- Transfer the mixture to a large bowl and add the egg yolks. Beat with a spatula until the eggs have been completely combined. Set aside.
- To make the French meringue, in a medium bowl, combine the egg whites and lemon juice. Whisk with an electric hand whisk on a medium-low speed until frothy, then slowly add the sugar 1 tablespoon at a time.
- Increase the speed of the hand whisk to medium-high and whisk until the meringue has stiff peaks.
- Fold the meringue into the soufflé base in three stages, ensuring you scoop the bottom of the bowl and there are no streaks of meringue left.
- Transfer the mixture to a piping bag fitted with a large round tip nozzle.
- Use the piping bag to fill the ramekins with the mixture. Use an offset spatula to completely smooth the tops so the mixture is flush with the rims of the ramekins. Use your thumb to carefully create a very small lip around the inside edge of each ramekin. Clean the outsides of the ramekins of any of the mixture.
- Place the ramekins in the oven and bake for about 16 to 20 minutes. They should be well risen above the rim.
- Remove the ramekins from the oven and serve immediately.
Bittersweet chocolate cream pie with a brown butter pecan and graham cracker crust.
Boconne Dolci from a treasury of Great recipes by Vincent Price
Not only chocolate, but strawberries, whipped cream and hazel nuts.
I love a chocolate lava cake or brownie sundae!
Ooooh! I’m excited to try this! I’ve never made a soufflé! And I’m always looking for a good coffee brownie!
I love chocolate orange mousse ormy grandma’s chocolate cake.
Having just made Zoe’s Hot chocolate cake that is my current favourite chocolate dessert.
But seriously I love all chocolate desserts.
I love chocolate orange mousse o my grandma’s chocolate cake.
Flourless chocolate mousse cake with chocolate ganache!!
It’s hard to beat a chocolate cake with chocolate frosting, for my fave chocolate dessert. If not that, See’s candy….particularly Bordeaux.
My grandmother used to make a chocolate cake with chocolate icing. I have her recipes, and the cake always comes out great, but the icing is a different matter–sometimes it works, and sometimes it is liquid. She used to beat the icing by hand, and it was like fudge. I love the memories of having her chocolate cake every birthday…I’d really love to have one more of the cakes she made (with lots of love)!
I love a good dark chocolate cake ❤️
I am a dyed-in-the-wool chocolate addict. I recently made a mocha crème brûlée topped with fresh raspberries and a dollop of whipped cream. Everyone asked for more…
My favorite chocolate dessert is chocolate biscotti from the Last Course cookbook by Claudia Fleming. I plan to try this soufflé recipe, maybe it will become my new favorite.
Flourless Chocolate Ancho Chili Cake. Better yet the second day if you are lucky enough to have leftovers.
Looking forward to trying this!
Perhaps this isn’t exactly the answer you were looking for, but I love a good chocolate mousse and ganache together! The texture of two of them together is divine! Thanks for the giveaway, btw! 🙂
Box mix brownies. A nostalgic flavor.
Chocolate Soufflé is the best. So perfect for Valentine’s. Thank you for sharing!❤️
My go-to chocolate recipe for 20+ years has been Jean-Georges Vongerichten’s ‘Molten Chocolate Cakes’. A recipe from my Food & Wine, July 1999 magazine. The page is aging and has drippings of chocolate and butter on it, well worn and well loved. 🙂
That said, I’m making the Chocolate Souffle recipe this year for Valentines Day!
Love and chocolate, Thank you for the recipe!
I love a chocolate cake with prunes. It is from a Dorie Greenspan’s book. I would love to win the book. Thank you for the opportunity.
I love a good chewy brownie. Just a few days ago I was looking for a soufflé recipe – this is the one I’ll be trying!
Chocolate mousse definitely in the tops
Looking forward to trying. My favorite chox recipe is my one pot chox cake!
Mix and even bake if u wish in the one saucepan!!
My failsafe is a chocolate torte with salted caramel sauce and praline. This looks lovely though.. I may need to give it a try!
Zaher Torte is heavenly and I would love to get this delicious book
Commenting for the giveaway! One of my favorite chocolate dishes is your microwave chocolate cake!!