Chocolate Souffle Recipe Simplified - Bigger Bolder Baking (2024)

FAQs

How do you make a soufflé rise higher? ›

To make a souffle rise higher, it's important to properly beat the egg whites to stiff peaks before folding them into the base mixture. Additionally, using a clean, grease-free bowl and whisk for beating the egg whites can help achieve maximum volume.

There's only one serious secret to the perfect soufflé and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.

Incorrect measurements can lead to various problems: too much flour can make the soufflé too heavy and dense, while too little sugar can affect the taste and texture. Also, an inadequate amount of liquid can cause the souffle to rise incorrectly or to collapse.

If the temperature is too low, the soufflé won't rise properly. If the temperature is too high, the soufflé will rise with big air pockets inside and fall incredibly quickly.

The motion of beating egg whites traps air into the mix. The egg white protein seals around pockets of air, creating bubbles. Egg yolks are separated out because their fat prevents those bubbles from forming. Those air bubbles expand in the oven, creating that famous cloud-like formation of a soufflé.

Ensure all your ingredients, especially the eggs, are at room temperature. Do not use cold eggs. Prepare and grease the soufflé dishes before you start making the soufflé mixture. Preheat the oven so once the soufflé is made and in the dish, it can go directly into the oven.

Egg whites can expand up to eight times their volume. They provide volume and structure to soufflés, angel food cake and meringues. Room temperature egg whites create the best foam volume and stability. Adding an acid (e.g. cream of tartar, vinegar, lemon juice) will help to strengthen and stabilize a foam.

That's because all of a soufflé's rise is from the whipped egg whites. If this step is skipped or changed, it will directly impact how your dessert rises. Beat egg whites and cream of tartar together until soft peaks form, then with the mixer still running, slowly add the sugar and beat until stiff peaks form.

Otherwise it will start to deflate. Don't open the oven. Avoid opening the oven door while the soufflé is baking, as this can cause it to collapse or crack. To check for doneness, wait until at least the 15 minute mark, and if opening the oven, don't leave it open for too long.

Mustard and cayenne pepper or hot sauce add subtle flavor to the soufflé but are not absolutely necessary. Cream of tartar is not required, but it can help prevent accidentally overbeating the egg whites; if you have it, you might as well add it.

How do you check if a soufflé is done? ›

A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top. Flourless soufflés, such as those made with fruit purée or chocolate, are lighter and cook faster.

Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

Why Did my Chocolate Soufflé Fall? Over-mixed + deflated batter: Slowly and gently fold the whipped egg whites into the chocolate mixture in 3 additions, always being careful to avoid over-mixing and excessive deflating.

Egg whites: Whipped to stiff peaks and folded into the base, they are crucial for the soufflé's light, airy texture.

Ease is important at this step as it allows you to fold the egg whites in completely while retaining most of those tiny little air bubbles you just worked into them. Those air bubbles are important. Once in the oven those bubbles grow and expand as gases and steam inflate them and causing your soufflé to rise.

Savoury souffles

There are two main elements: the base, which has the flavour, and the egg whites, which are the raising agent.

As soon as you finish the glazing, take the souffle from the oven and serve it immediately. It should rise above the sides by 6-7 centimeters (2 1/2 - 2 2/4.