Chocolate Soufflé

I made this soufflé on a day when the kids were not home, so I could concentrate in peace and not have the chocolate disappear from the cupboard. The first time, I put too little mixture in the molds, so it didn't rise as much as I expected, but the texture and taste were actually quite good. The recipe doesn't require many ingredients and can be made fairly quickly if you prepare everything in advance.

Quick Info

Total time: approximately 40 minutes
Preparation time: 15 minutes
Baking time: 25 minutes
Servings: 2 individual soufflés
Difficulty: easy-medium
Recipe type: quick dessert, good to make on the spot

Ingredients

2 egg whites
1 egg yolk
100 g chocolate with nuts
1 tablespoon milk
20 g sugar
Butter for greasing the molds

Preparation steps

1. Preheat the oven to 170°C. Prepare two small soufflé molds (ramekins) and grease them well with butter.
2. Separate the egg whites from the yolk and place them in a clean bowl. Add a small pinch of salt to the egg whites and beat them with a mixer until they start to stiffen.
3. Sprinkle the sugar over the egg whites and continue to beat until you get a firm, glossy meringue. Don’t stop before the meringue is stiff enough; otherwise, the soufflé won’t rise.
4. Break the chocolate into small pieces and place it in a small saucepan along with the tablespoon of milk. Melt the chocolate over low heat, stirring constantly until it is completely smooth. Remove from heat and let cool for a minute.
5. Incorporate the yolk into the melted chocolate, stirring quickly to prevent cooking.
6. Add 2-3 tablespoons of the egg white mixture to the chocolate mixture and gently fold with a spatula or spoon to temper the mixture slightly.
7. Pour the chocolate mixture over the remaining egg whites and mix with broad, upward strokes to avoid losing air from the meringue. Do not overmix.
8. Pour the mixture into the prepared molds, ideally up to the rim of the dish. If you add too little, it won’t rise nicely.
9. Place the molds in a deep baking tray, pouring hot water until it reaches halfway up the sides of the dishes.
10. Bake for 25 minutes, without opening the door during baking. The soufflés will form a thin crust on top, but the inside will remain airy and soft.

Why I make this recipe often

I prefer it because it’s quick, doesn’t require much planning, and I can use leftover chocolate that disappears quickly from the house. It’s a good option if I want a warm dessert without complications.

Tips and variations

Tips

- The egg white foam should be as stiff as possible; otherwise, the soufflé won’t rise.
- Don’t overmix when adding chocolate to the egg whites, or you’ll lose volume.
- Fill the molds as much as possible for a more spectacular soufflé appearance.

Substitutions

- You can also use plain chocolate, not necessarily with nuts, if you don’t have anything else.
- The milk can be whole or skimmed; it doesn’t make a big difference.

Variations

- If you don’t have individual ramekins, you can bake everything in a single small dish, but the baking time may increase slightly.
- For a different taste, try using some dark chocolate and the rest with milk chocolate.

Serving ideas

- The soufflé is served immediately, warm, directly from the mold.
- It can go well with a little whipped cream or fresh fruit on the side, if you have any.

Frequently asked questions

1. Can I use chocolate without nuts?
Yes, it works just as well with any chocolate you have on hand. The texture doesn’t change.

2. Can I make the soufflé a day in advance?
No, the soufflé is best served immediately; otherwise, it will deflate and lose its airy texture.

3. What if I don’t have small molds?
You can use a smaller baking dish, but the result won’t be as fluffy, and you may need to adjust the baking time.

4. What happens if I open the oven during baking?
The soufflé may deflate and not rise, so it’s safer not to open the oven at all.

5. Is the soufflé raw in the middle?
The inside should be soft, not raw. If left too long, it will dry out and lose its specific texture.

Nutritional values (estimate)

Per serving:
Calories: approximately 220-240 kcal
Protein: 6-7 g
Carbohydrates: 22-24 g
Fats: 13-15 g

The values are approximate and depend on the type of chocolate used. Sugar and butter are in small amounts, while the large quantity of egg whites adds protein.

Storage and reheating

The soufflé doesn’t store well for the next day. Once cooled, it loses its texture and becomes dense. I do not recommend reheating it; it is best fresh out of the oven. If it remains, you can eat it cold, but it won’t have the same effect.

We beat the egg whites into a foam with a pinch of salt. Then we add the sugar and continue mixing until it becomes a shiny and firm foam. Separately, we melt the chocolate together with the milk. We let it cool slightly and add the yolk, mixing well. We take 2-3 tablespoons of the egg white mixture and mix it in. We pour the chocolate mixture into the egg whites and gently fold it from the bottom up with a spatula. We grease the molds with butter and pour in the mixture. We place the molds in a tray filled with water up to halfway. We put the tray in the oven at 170 degrees for 25 minutes. The surface will form a crunchy crust while the inside will be fluffy.

 Ingredients: 2 egg whites, 1 egg yolk, 100 g chocolate with nuts, 1 tablespoon of milk, 20 g sugar, butter (for greasing the molds)

 Tags:  chocolate souffle