Bittersweet Chocolate Soufflé

Mitchell Feinberg

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Serves 6| Hands-On Time: 15m | Total Time: 50m

Ingredients

unsalted butter, at room temperature, for the baking dish
1/3 cup granulated sugar, plus more for the baking dish
6 ounces bittersweet chocolate, chopped
1/3 cup whole milk
4 large egg yolks, at room temperature
8 large egg whites, at room temperature
confectioners’ sugar, for dusting
Brandy Crème Anglaise or vanilla ice cream, for serving

Directions

Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with the Brandy Crème Anglaise or vanilla ice cream.

By Sara Quessenberry, December 2010

See Nutritional Information for this recipe »

Nutritional Information

Per ServingServing Size: 1 soufflé with Brandy Crème Anglaise
Calories 384

Fat 24g
Sat Fat 12g
Cholesterol 226mg
Sodium 104mg
Protein 11g
Carbohydrate 39g
Sugar 33g
Fiber 2g
Iron 1mg
Calcium 83mg

What does this mean? See Nutrition 101.

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Quick Tip

The soufflé must be baked just before serving, but the unbeaten egg whites can be refrigerated up to 1 day in advance. The chocolate-egg yolk mixture can be set aside at room temperature up to 2 hours in advance.