Easy Chocolate Soufflé (Mark Bittman)

There are certain desserts that stand out in my memory, etched in chocolate and sugar. Soufflé was one of them. As a teenager, attempting to impress a date, I foolishly decided to make chocolate soufflé. It flopped. Literally. But that molten, slightly undercooked chocolate was pure magic, and the memory of its rich, decadent flavor remains a bittersweet triumph. This recipe, adapted from Mark Bittman, brings back that memory, but with a guarantee of impressive results.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-35 minutes
• Total Time: 35-50 minutes
• Servings: 2 (individual) or 1 (large)
• Yield: 2 individual soufflés or 1 large soufflé
• Dietary Type: Not specified (Contains dairy and eggs)

Ingredients

• 1 tablespoon butter, for dish (approximately)
• ⅓ cup sugar, plus some for dish
• 3 eggs, separated
• 2 ounces good quality bittersweet chocolate, melted
• 1 pinch salt
• ¼ teaspoon cream of tartar

Equipment Needed

• Two 2-cup or one 4-cup soufflé dishes (or other deep baking dish)
• Electric mixer
• Rubber spatula
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for the soufflé to rise properly.

2. Prepare your soufflé dish(es): Generously butter the inside(s) of two 2-cup or one 4-cup soufflé or other deep baking dish(es) with the 1 tablespoon of butter. Then, sprinkle each with sugar, ensuring the entire surface is coated. Invert the dish(es) and tap gently to remove any excess sugar. This sugared surface provides grip for the soufflé to climb.

3. In a mixing bowl, beat the egg yolks with all but 1 tablespoon of the sugar until the mixture becomes very light and very thick. This process is key to creating a stable base for the soufflé. You’ll know it’s ready when the mixture falls in a ribbon from the beaters and holds its shape for a few seconds.

4. Mix the melted chocolate into the egg yolk mixture until it is thoroughly combined. Ensure the chocolate is not too hot, or it might cook the egg yolks. Set this mixture aside.

5. Clean your beaters thoroughly – any trace of yolk or fat will prevent the egg whites from whipping properly.

6. In a clean mixing bowl, beat the egg whites with the salt and cream of tartar until they hold soft peaks. Cream of tartar helps stabilize the egg whites, preventing them from collapsing.

7. Continue to beat the egg whites, gradually adding the remaining 1 tablespoon of sugar, until they are very stiff and glossy. The peaks should stand up straight and hold their shape. Do not overwhip, or the whites will become dry and grainy.

8. Now, gently stir a generous spoonful of the egg whites thoroughly into the egg yolk mixture to lighten it. This step is essential to prevent deflating the whites when you fold them in.

9. Carefully fold in the remaining egg whites, using a rubber spatula. Use a gentle folding motion, cutting down through the center of the mixture and folding it over onto itself. Be careful not to overmix, as this will deflate the whites and result in a flat soufflé.

10. Transfer the mixture to the prepared soufflé dish(es). At this point, you can cover and refrigerate the uncooked soufflé(s) until you are ready to bake them. This is a great way to prepare ahead of time.

11. Bake until the center is nearly set. This will take approximately 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. The soufflé should be puffed up and golden brown, with a slight jiggle in the center.

12. Serve immediately. Soufflés are best enjoyed right out of the oven, while they are still warm and puffed up.

Expert Tips & Tricks

• Room Temperature Eggs: Using room temperature eggs will help them whip up to a greater volume. Take the eggs out of the refrigerator about 30 minutes before you begin.
• Chocolate Quality: The quality of your chocolate will greatly affect the flavor of the soufflé. Use a good quality bittersweet chocolate with a high cocoa content (at least 70%).
• Preventing a Soggy Bottom: Place a baking sheet on the rack below the soufflé to help deflect some of the heat and prevent the bottom from becoming soggy.
• Doneness Test: A slight jiggle in the very center is ideal. Overbaking will result in a dry soufflé.
• Flavor Boost: Add a tablespoon of your favorite liqueur (such as Grand Marnier or Frangelico) to the egg yolk mixture for an extra layer of flavor.

Serving & Storage Suggestions

Serve the soufflé immediately after baking for the best texture and rise. Dust with powdered sugar or cocoa powder for an elegant presentation. A scoop of vanilla ice cream or a dollop of whipped cream are perfect accompaniments.

Soufflés are best enjoyed fresh and are not ideal for storing. However, if you have leftovers, you can store them in the refrigerator for up to 24 hours. Be aware that the soufflé will deflate and become denser. To reheat, warm gently in a low oven (around 300°F/150°C) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	291 kcal	N/A
Calories from Fat	118 g	41%
Total Fat	13.2 g	20%
Saturated Fat	6 g	29%
Cholesterol	332.5 mg	110%
Sodium	223.6 mg	9%
Total Carbohydrate	34.1 g	11%
Dietary Fiber	0 g	0%
Sugars	33.9 g	135%
Protein	9.5 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the butter with a dairy-free alternative like coconut oil or vegan butter. Ensure your chocolate is also dairy-free.
• Different Chocolate: Experiment with different types of chocolate, such as milk chocolate or white chocolate, for a different flavor profile.
• Espresso Soufflé: Add a teaspoon of instant espresso powder to the melted chocolate for a mocha-inspired twist.
• Citrus Zest: Add a teaspoon of orange or lemon zest to the egg yolk mixture for a bright, citrusy flavor.
• Spiced Soufflé: Add a pinch of cinnamon, nutmeg, or cardamom to the egg yolk mixture for a warm and comforting spice.

FAQs (Frequently Asked Questions)

Q: Why did my soufflé not rise?
A: Several factors can cause a soufflé to fall flat. Ensure your egg whites are whipped to stiff peaks, you’re folding them in gently without overmixing, and your oven temperature is accurate.

Q: Can I make this soufflé ahead of time?
A: Yes, you can prepare the soufflé mixture and refrigerate it, covered, for up to a few hours before baking. However, the longer it sits, the less it will rise.

Q: Can I use a different sized dish?
A: Using a different sized dish will affect the baking time. Adjust accordingly, watching carefully for doneness.

Q: What if I don’t have cream of tartar?
A: Cream of tartar helps stabilize the egg whites. If you don’t have it, you can omit it, but your soufflé may not rise as high or hold its shape as well.

Q: Can I double the recipe?
A: Yes, you can easily double or triple the recipe, but make sure you have appropriately sized soufflé dishes.

Final Thoughts

Don’t let the mystique of a soufflé intimidate you. Mark Bittman’s easy chocolate soufflé recipe is a testament to how simple ingredients, when combined with care and precision, can create something truly extraordinary. So, preheat that oven, whip those egg whites, and prepare to experience the magic of a homemade soufflé. Share it with someone you love, or keep it all to yourself – I won’t judge! And please, let me know how yours turns out! Bon appétit!