bittman’s foolproof chocolate soufflé
Submitted by admin on March 1, 2009 – 2:01 am8 Comments
Yesterday when I was waiting at the airport lounge, I watched the podcast of Bittman’s Chocolate Soufflé in my iPhone and tonight I was tempted to try it out.
It was 11pm, a bit late to make but tomorrow is Sunday…
I have always wanted to make soufflé but always think it’s not easy to make them successfully. And what was the outcome to my first attempt? The soufflés came out perfectly, risen nicely, light, fluffy and moist inside.
I said I like Bittman, my hubby asked what do you mean, my dear?
I mean I like Bittman’s recipe of course! Simple and nice! After the No Knead Bread, I highly recommend this, it’s low in sugar and fat!
Within an hour, the chocolate soufflés were prepared, baked and finished!
Here is the video in facebook:
Original recipe:
I have converted to metric units for my future convenience.
Ingredients:
• About 1 tbsp butter for the ramekins
• 75g sugar, plus some for the ramekins
• 60g good quality bittersweet chocolate, melted ( I used Lindt 70% cacao)
• 3 eggs, separated (I used 63g large eggs)
• Pinch salt
• 1/4 tsp cream of tartar
Directions:
- Preheat the oven to 177°C. Butter 2-4 ramekins. Sprinkle each with sugar, invert it, and tap to remove excess sugar.
- Whisk the egg yolks with the all but 1 tablespoon of sugar until very light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
- Clean the mixer (very important to do this, no egg yolk should get into the egg whites!!!) Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoon of sugar, until they are very stiff and glossy. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you’re ready to bake them).
- Bake until the center is nearly set, 20 minutes for individual soufflés and 25 to 35 for a single large soufflé. Serve immediately. (see feedback below)
Notes:
- You can prepare the soufflé 1-2 hours before baking. Keep in the fridge in the meantime.
Personal feedback:
- I only have small ramekins so I made 4 soufflés instead of 2, the first time I baked for 20mins and they were rather cakey. The second time, I baked the two for 12 mins and came out perfect. I suppose the timing depends on individual oven and the ramekins I used here are small.
- You can actually beat the egg white first and then egg yolk, in the way, you will not need to clean the mixer.
- My personal tips is that as soon as the soufflés have risen, you will need to bake for about another 5-6 mins and can then remove them from the oven.
If you loves white chocolate, I have made a white chocolate soufflé with orange liqueur sauce immediately the next day which was irresistible as well!
Posted via email from gourmettraveller’s posterous
PDF 
Magnificent! That soufflé is perfect!
Cheers,
Rosa
Wow that looks lush! Have not dared with soufflé’s yet but these look very tempting!
[...] great success from last night’s Chocolate Soufflé, Peter asked if we can make a soufflé with white chocolate, he is absolutely a white [...]
This is outstanding…look at the elevation…I must try this!
Sigh…. made the same recipe a week ago… but it *definitely* didn’t rise as much…. perhaps b/c I refrigerated it beforehand? Who knows! But yours looks absolutely fabulous!
Hi Janet
Your Soufflé looked amazing (incl the white chocolate ones of course)! Nelson and I are not “chocolate” lovers (I have intolerance to chocolate) and wonder if you may have a non-chocolate Soufflé recipe? Thank you.
ummmmmm…..me like!!!
Thanks K, mine rised pretty well and very quickly when put into oven, maybe because my ramekin is small and I filled up the souffle mixture to top before baking. I suppose the best is to bake straight away or shortly after?