When I saw this recipe for chocolate soufflé, it quickly bumped to the top of my must make list. The origianl recipe comes from Roy’s. One night, after the kids were in bed, I decided to whip up a batch of chocolate soufflé. I was totally intimidated and warned Currey that they might flop. I’m not sure where the idea came from but I assumed this recipe would be complicated.
For starters, this recipe is insanely easy. I had most of the ingredients on hand. I’ve even used dark chocolate chips because that’s what I had on hand. Instead of lining the ramekins with parchment paper, I used floured baking spray to grease them. I didn’t have any issues with the soufflés sticking. The original recipe calls to refrigerate the batter overnight but we couldn’t wait to enjoy them. Make sure not to over bake them because the gooey middle is the best part. These soufflés would be great for entertaining. They are a simple dessert that your guests will devour. Every time I’ve served them I’ve been asked for the recipe. A sure sign that it’s a great recipe!
Soufflé Batter:
8 oz. good quality semi-sweet dark chocolate
12 Tablespoons butter
1 cup granulated sugar
3 Tablespoons cornstarch
4 whole eggs plus 4 egg yolks
For the batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. (You can also do this in a stand mixer.) In a small saucepan, bring butter to a simmer. Add chocolate and stir continually until smooth. Continue to stir until chocolate begins to bubble around the edges. Pour the chocolate mixture into the dry ingredients and mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar has completely dissolved.
Preheat the oven to 400°. Spray 4 ramekins with baking spray with flour.
Fill each ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 16-18 minutes. The original recipe says 26-28 minutes but mine cooked much faster. You want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Allow the ramekins to cool for 5 minutes. Run a knife around the rim of each ramekin then turn it out on a plate. Serve immediately with a scoop of vanilla ice cream.
Left over batter can be refrigerated for up to 10 days.
Slightly Adapted from The Girl Who Ate Everything
It was outstanding! I love that the batter is good for 10 days!