Robuchon's Chocolate Soufflé

Serves: 4

chocolate dessert french vegetarian

Ingredients

  • softened butter, for ramekins
  • 120 g granulated sugar, plus more for ramekins
  • 150 g dark chocolate
  • 300 g egg whites
  • 1.5 g cream of tartar (optional, about ⅛ tsp)

Instructions

  1. Preheat oven to 190°C (375°F) with convection fan off.
  2. Prep ramekins: Generously butter four 180ml ramekins, brushing with vertical strokes to help with the rise. Coat thoroughly with sugar, tapping and rotating to cover sides and lip.
  3. Melt chocolate: Place chocolate in a shallow bowl set over a pot with simmering water. Stir until smooth.
  4. Make Swiss meringue: Add egg whites, sugar, and cream of tartar to a stand mixer bowl. Set over the steaming pot and whisk until mixture reaches 54°C (130°F). The whites should be partly whipped by this point. Transfer to stand mixer and whip on high until soft peaks form.
  5. Fold meringue into chocolate: Add half of meringue to chocolate and fold to combine. Fold in remaining meringue. Fill ramekins just shy of the top. Knock on counter to level.
  6. Bake for 16 minutes and serve immediately.

Notes

Can be prepared and frozen before baking. From frozen: bake at 150°C (300°F) for 32 minutes. Will lose about 30% height but still very good.

Swiss meringue (heated to 54°C) creates a more stable meringue for taller soufflés without added starch

Cream of tartar prevents overwhipping - think of it as insurance

Add meringue in two batches: cocoa butter solidifies as chocolate cools during first fold, making it less destructive for the second addition