Who says you can’t enjoy a fancy dessert while lounging in your pajamas? Today we want to bring you a dessert that will level-up your baking skills while also yielding a delicious result. Today we’re making chocolate souffle with a recipe by Martha Stewart.
To make this decadent Chocolate Souffle dish you’ll need:
- Unsalted butter, room temperature
- Butter for baking dish
- 1/4 cup sugar
- Sugar for baking dish
- 8 ounces semisweet chocolate, finely chopped, or 1 cup semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- 3 large egg yolks, lightly beaten
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Ready to bake?
- Preheat your oven to 350 degrees.
- Lightly butter a 1 1/2-quart tall-sided baking dish. Then, coat the dish with sugar, tapping off excess. Set dish on a rimmed baking sheet.
- Take a large heatproof bowl and set it over a pot of simmering water. In the bowl combine the chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and the mixture is smooth.
- Remove from heat and let cool to room temperature for about 20 minutes.
- Stir egg yolks into cooled chocolate mixture until combined. This is your souffle base.
- In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form, but do not overbeat.
- In two parts, fold egg-white mixture into souffle base.
- With a rubber spatula, gently cut down through the center and lift up some base from the bottom of the bowl. Turn the bowl and lift up base until just combined.
- Transfer the mixture to dish, but do not get batter on the top edge of the dish. Make sure to smooth the top.
- Bake souffle until puffed and set, 30 to 35 minutes. (Do not open the oven during the first 25 minutes of baking.)
- Serve immediately.
Pro tip: Right before you serve your chocolate souffle, lightly dust the top with powdered sugar if you have some in your kitchen.
If this is your first time making a souffle, we want to give you some advice from those who have made it before.
- Some bakers suggest using butter instead of water during the chocolate melting process or even sugar to avoid seizing of the chocolate.
- If you think the souffle will be too sweet (depending on the type of chocolate you use,) you can cut down on the amount of sugar.
- Serve with vanilla ice cream!
We hope you enjoy this chocolate souffle recipe! Bon appétit!