Chocolate Souffle Simplified

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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?

TIMING!

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

1. 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.
2. Make the ‘souffle base’ up to 3 days in advance
3. It’s very important to use room temperature eggs when making souffle. They whip better and will incorporate easily
4. 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 
5. 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
6. If you use a 6oz ramekin it will take roughly 16-18 minutes to bake your souffle
7. Don’t forget the Cream of Tartar, it’s important as it will help your souffle hold its shape for longer

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