This classic soufflé starts with a silky chocolate base scented with vanilla, then gets its lift from gently folded whipped egg whites. Bake hot and serve right away for the signature rise and light texture.
Base recipe = 1 batch.
Ingredients
- 120 ml milk
- 35 g sugar
- 8 g flour
- 10 g unsalted butter
- 2 egg yolks
- 3 egg whites
- 57 g dark chocolate
- 1 whole vanilla bean
Instructions
- Preheat oven to 375°F. Butter ramekins and coat with sugar; tap out excess.
- Warm the milk with the vanilla bean (split and scraped). Let it infuse briefly, then whisk sugar with flour in a saucepan.
- Whisk the warm milk into the sugar/flour, return to low heat, and cook until thick (about 2 minutes), stirring constantly.
- Off heat, stir in butter, then add the chopped dark chocolate and mix until smooth. Cool slightly and whisk in egg yolks.
- Whip egg whites to soft-to-stiff peaks. Fold gently into the chocolate base in 2–3 additions without deflating.
- Fill ramekins just below the rim. Bake until risen and set: about 12–20 minutes depending on ramekin size. Serve immediately (powdered sugar optional).