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(recipe, Maria Helm Sinskey)
Soufflés are spectacular and surprisingly easy to make. At our house, a chocolate soufflé, still dangerously hot from the oven, is pounced on and quickly devoured with big scoops of vanilla ice cream. Just make sure your kids don’t burn their tongues. You can assemble this soufflé up to 4 hours in advance and let it sit at cool room temperature until it goes into the oven.
- 2 Tbsp. unsalted butter, plus 1 tablespoon, melted, for brushing soufflé mold
- ¾ cup (6 ounces) granulated sugar
- 6 oz. bittersweet chocolate, preferably at least 70 percent cacao, chopped
- 2 Tbsp. heavy cream
- 4 large egg yolks
- 1 tsp. pure vanilla extract
- 6 large egg whites
- ¼ tsp. kosher salt
- ¼ tsp. cream of tartar
- Confectioners’ sugar for dusting
- Position a rack in the middle of the oven with plenty of headspace for the soufflé to rise, and preheat the oven to 425 degrees.
- Brush the bottom and sides of a 6-cup soufflé mold with the melted butter, and then coat with ¼ cup (2 ounces) of the granulated sugar, tapping out the excess.
- In a heatproof bowl, combine the remaining butter, the chocolate, and cream. Set the bowl over (not touching) barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Reserve in a warm place.
- In a large bowl, vigorously whisk together the egg yolks, vanilla, and ¼ cup (2 ounces) of the granulated sugar until the mixture falls in a thick, wide ribbon when the whisk is lifted. Stir in the chocolate mixture.
- In the bowl of a stand mixer, using the whisk attachment, whip the egg whites, salt, and cream of tartar on medium-high speed until foamy. Slowly add the remaining ¼ cup (2 ounces) sugar and whip just until stiff peaks form. Fold the egg whites, one-third at a time, into the chocolate-egg mixture just until combined. Spoon the mixture into the prepared soufflé mold, filling it to the rim.
- Bake the soufflé for 15 minutes. Reduce the heat to 400 degrees, and continue to bake until the soufflé has risen about 2 inches above the mold rim, 25 to 30 minutes. Dust the top with the confectioners’ sugar and serve right away.