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Hi Bold Bakers!
I asked on social media what was people’s experience with making Souffles… and the words that were used the most were “intimidating,” “scared,” “fearful,” and “EXPLODED!!” Amanda Darboone-Gillick, I’m not sure how you exploded your souffle, but hopefully it won’t happen going forward! I have come up with a few easy steps to make sure your souffle will come out of the oven perfectly every time!
Why Didn’t My Chocolate Souffle Rise?
This can be attributed to a lot of different reasons! Your ramekins weren’t buttered enough, the door was opened during baking (don’t lie to me, I know all!!), or you didn’t bake it enough.
I recommend watching the video and reading through the whole post for more details on how you can avoid this.
Why Did My Chocolate Souffle Collapse?
So, it’s the nature of Souffles to deflate a little once they come from the oven. However, collapsing souffle points to signs of possibly not being cooked for long enough. Also, make sure you have that cream of tartar in there to stabilize the egg whites and make them stronger.
How Do You Know When a Souffle is Done?
Here’s the hard part: Take the souffle out of the oven too soon and it will collapse within moments and be too moist inside. Take it out too late and it will collapse in the oven.
First, let it bake undisturbed for at least 80 percent of it’s cooking time. Then, for the remainder of the cooking time, watch for the crown of the souffle to become nicely risen and browned. It should NOT wobble too much once ready. Say a prayer and remove it carefully.
Can Souffle Batter be Made Ahead of Time?
Yes, but at max, I would say an hour. The longer it sits in the fridge the more the egg whites will deflate. I like to make them no more than 60 minutes in advance and then bake and serve.
You can, however, make the ‘chocolate base’ 3 days in advance and then all you have to do is whip your eggs and fold in your base. Making the whole process easier and much faster.
How Long Does Chocolate Souffle Last?
It doesn’t! It will start to deflate a little within minutes of coming out of the oven. I know you are thinking, “then what is the point?” — but made and baked correctly and it will hold it’s shape longer. Souffle is meant to taken from the oven straight to the table to serve its very best.
TIPS AND TRICKS TO MAKING SOUFFLES
- When preparing your ramekins, be generous when coating them with butter and sugar. This will help the batter glide up easily while rising in the oven.
- Make the ‘souffle base’ up to 3 days in advance
- It’s very important to use room temperature eggs when making souffle. They whip better and will incorporate easily
- Use a thin metal spoon to fold in the egg whites. A spatula is too thick and will knock out the air in your whites
- No peeking in the open oven while souffle is baking! If you let the heat escape, it might deflate the souffle before it’s ready
- If you use a 6oz ramekin it will take roughly 16-18 minutes to bake your souffle
- Don’t forget the Cream of Tartar, it’s important as it will help your souffle hold its shape for longer
Watch The Recipe Video!
Chocolate Souffle Recipe Simplified
- 2 tablespoons all-purpose flour
- 1/4 cup (2oz/57g) sugar , divided
- 1/4 teaspoon salt
- 1/2 cup (4floz/115ml) whole milk
- 2 tablespoons butter , plus more for coating ramekins
- 1 cup (6oz/170g) bittersweet chocolate , roughly chopped
- 4 egg yolks , room temperature
- 1 teaspoon vanilla extract
- 4 egg whites , room temperature
- ½ teaspoon cream of tartar*
- Preheat the oven to 375°F (190°C). Make sure the racks are not to close together so the souffle can rise up while baking.
- Generously butter the inside of 4 ramekins and coat bottom and sides with sugar. Tap out excess sugar. This step is super important as this means the souffle will glide up with ease during baking.
- Place the flour, 2 tablespoons of sugar and salt in a medium saucepan. Whisk in the milk until smooth and there are no lumps.
- Over medium heat, add the butter and bring to a gentle simmer, whisking until the mixture has thickened about 2 to 3 minutes.
- Remove from the heat and stir (with a spatula) in the chocolate until smooth. Allow cooling slightly.
- Stir in yolks and vanilla. Set aside to cool down. (Note: At this point, the base can be refrigerated for 3 days. Bring to room temperature before folding in the whites)
- Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the egg whites and cream of tartar on low speed for 2 minutes, or until bubbles start to form.
- Turn up the speed to high, and with the mixer running slowly add the remaining 2 tablespoons of sugar, 1 tablespoon at a time until it is all incorporated. The egg whites will double in volume and become shiny.
- Fold one-third of the egg whites into the chocolate mixture until fully incorporated. Gradually fold in remaining egg whites one-third at a time until no streaks of egg whites remain. Mixture should be light and smooth.
- Pour the batter into the prepared ramekins to the top and smooth the top evenly with a spatula if needed.
- Bake for 16 to 18 minutes until puffed and set. Here's the hard part, this is all about TIMING! First let it bake, undisturbed for at least 80 percent of its cooking time. Then, for the remainder of the cooking time, watch for the crown of the souffle to become nicely browned. It should not wobble too much once ready. Say a prayer and remove it.
- Dust with powdered sugar and serve IMMEDIATELY.