I labsolutley love this recipe. It is easy to make and will delgiht anyone you serve it to. Though this recipe is not difficult, I recommend you take a moment to read the recipe throough so you can become familiar with the steps before you start.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 8
Ingredients
For the ramekins (or pan)
86 ounce ramekinsor use a 9-inch springform pan
1-2tablespoonssoft or melted butter
3-4tablespoons sugar plus more, if needed
For the chocolate soufflé
10ouncesbittersweet chocolate60% cacao or higher, coarsley chopped
8tablespoonssalted or unsalted butter (1 stick) cut into 1-inch pieces
5large eggsyolks and whites separated (preferably at room temperature - *see notes)
⅔cupgranulated sugar,divided
2teaspoonsvanilla extract
1/2teaspoonsaltomit if using salted butter
Optional toppings
2tablespoonspowdered sugar
2tablespoonscocoa powder
1/2cupfresh raspberries
For the whipped mascarpone cream
1cupmascarpone
1 1/4cupsheavy cream
2tablespoonspowdered sugaror more to taste
Instructions
Preheat oven to 400°. Brush insides and rims of ramekins with butter, using straight upward strokes all the way around sides. Place the 3 tablspoons sugar inside 1 ramekin (or pan) and swirl it around to coat. Tap out excess into the next ramekin and repeat until all ramekins are well coated, using more sugar if necessary. Set aside.
Combine the chopped choclate and butter pieces in a large heatproof bowl. Place the bowl over a large saucepan with just a few inches of simmering water. (The bowl should not be touching the water). Stir gently with a rubber spatula just until chocolate is melted and mixture is smooth. Remove the bowl from the pan and set aside to cool slightly.
In a medium bowl, whisk egg yolks, 1/3 cup sugar, vanilla extract, and salt. Slowly whisk yolk mixture into chocolate mixture and combine well.
Using a stand mixer, or handheld electric mixer on medium speed, beat egg whites until frothy, about 30 seconds. Once the egg whites look frothy, increase speed to medium-high and with mixer running, gradually add remaining 1/3 cup sugar; beat until glossy and soft peaks form that hold their shape but aren't too stiff or dry, about 2 to 3 more minutes.
Using a large spatula, very gently fold about one-third of egg whites into chocolate mixture to lighten it. Use large deliberate but gentle strokes by gliding your spatula down the middle of the mixture, then folding it over to incorporate the whites witout deflating them. Using the same technique gently and carefully fold in remaining egg whites in 2 additions, until barely any streaks remain.
Spoon into prepared ramekins right to the top and gently smooth the tops with a knife or offset spatula. Place ramekins on a rimmed baking sheet and transfer to oven. Immediately lower temperature to 375° and bake soufflés until they have risen and wobble slightly when jostled, 14 to 16 minutes, depending on how hot your oven is, or how fudgy you like them. If baking in a 9-inch pan, the batter will not come to the top; cook for 30 to 40 minutes.
While the cakes cool, make the whipped mascarpone cream. Place the mascarpone, cream, and powdered sugar in the bowl of a stand mixer (or use a handheld mixer). Beat on medium low to combine the ingredients then increase speed to high. Beat until thick and creamy, about 2 minutes.
Serve the chocolate sufflés with optional toppings, and whipped mascarpone cream, if desired.
Notes
*Room temperature egg whites will whip up easier and have more volume. Halve the recipe:Use 3 eggs, and halve all the remaining ingredients. Make Ahead And Freeze: Chocolate soufflé cakes are best served the day you make them to get the full effect of the crispy top and the soft interior. That said, I have made them up to 2 days ahead and they are no less delicious.To make ahead: Bake the chocolate soufflé cake(s) and allow to cool completely. Cover with plastic wrap and store on the counter up to two days. If you prefer to serve them warm, you can cover the unbaked, batter-filled ramekins (or pan) with plastic wrap and place in the fridge for up to two hours. Bake as directed.