Gordon Ramsay Chocolate Souffle Recipe

This delicious Chocolate Soufflé recipe is a quick and easy dessert that’s perfect for any occasion. Made with simple ingredients like butter, chocolate, and eggs, this creamy treat offers a rich, indulgent experience. Whether you’re an experienced baker or a beginner, it’s sure to impress with its light, airy texture and decadent flavor!

Ingredients Needed:

Soufflé Batter:

• 56g unsalted butter
• 113g semi-sweet chocolate bar, coarsely chopped
• 3 large eggs, separated
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• 38g granulated sugar

For Preparing the Ramekins:

• 14g unsalted butter, extra soft
• 16g granulated sugar

How To Make Chocolate Souffle Recipe?

1. Prepare the Batter: Melt the butter and chopped chocolate together in a double boiler or microwave in 20-second increments, stirring after each, until completely melted. Let cool for 3-5 minutes.
2. Add Egg Yolks: Whisk the egg yolks, vanilla extract, and salt into the cooled chocolate mixture. Set aside.
3. Whisk Egg Whites: In a clean, dry bowl, beat the egg whites and cream of tartar with a mixer on high speed until soft peaks form (about 2 minutes). Gradually add sugar, 1 tbsp at a time, beating for 5 seconds before adding the next. Beat until stiff, glossy peaks form (about 2 more minutes). Do not over-beat.
4. Fold Egg Whites into Chocolate Mixture: Gently fold the egg whites into the chocolate mixture in 3 separate additions, combining each addition completely before adding more.
5. Refrigerate Batter: Refrigerate the batter for 5-10 minutes while preheating the oven and preparing the ramekins.
6. Preheat the Oven: Adjust the oven rack to the lower third and preheat to 400°F (204°C).
7. Prepare the Ramekins: Generously butter the inside of four 6-ounce ramekins. Sprinkle in sugar and rotate the ramekins to coat evenly. Discard excess sugar.
8. Fill Ramekins with Batter: Spoon the batter evenly into the prepared ramekins. Smooth the surface with a knife or spatula and run a knife around the rim to create a “channel.”
9. Bake the Soufflés: Place the ramekins on a baking sheet and immediately reduce the oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center slightly jiggles. Do not open the oven during baking.
10. Serve Immediately: Remove the soufflés from the oven and serve immediately. They will fall within minutes but retain their sponge-like texture.

Recipe Tips:

• Don’t Beat the Egg Whites Too Much: Beat until the whites are stiff and glossy. If you beat them too long, the soufflé won’t rise well.
• Fold Gently: Mix the egg whites into the chocolate carefully to keep the air in, which helps the soufflé rise.
• Use Room Temperature Eggs: Eggs that are not cold will separate and beat more easily, helping the soufflé rise better.
• Coat the Ramekins Well: Butter and sugar the ramekins to help the soufflé rise and not stick.
• Serve Right Away: Soufflés fall quickly, so serve them immediately for the best texture.

How To Store Leftovers?

Allow the soufflé to cool to room temperature. Then cover and store it in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 454 kcal
• Total Fat: 34 g
• Saturated Fat: 19 g
• Trans Fat: 1 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 10 g
• Cholesterol: 207 mg
• Sodium: 166 mg
• Potassium: 323 mg
• Total Carbohydrates: 29 g
• Dietary Fiber: 3 g
• Sugars: 23 g
• Protein: 8 g

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Buttercream Frosting Recipe
• Gordon Ramsay Baked Alaska Flambé Recipe
• Gordon Ramsay brownies Recipe
• Gordon Ramsay Bread An d Butter Pudding Recipe