Go to the Recipe: Molten Chocolate Soufflé
Thats awesome, gonna give this a try!
Speaking of soufflés (and lattes, mocha chocolate chantilly & hot chocolate), check out Chris Young's new video:
https://www.youtube.com/watch?v=rU5u9UzZnEU
Curious why bread flour is used instead of AP for such a delicate dessert?
I got some from the range
In the comment box there are a series of icons on the bottom left. While they may appear as boxes on mobile it is the far right box that is a landscape mountain icon. Click the bottom right icon and add your image.
Hello Katrina, Baking is a process of learning and you are the sole operator of what you do. I do recommend reading through any recipe first to understand what is needed. Soufflés are a difficult task even for a seasoned chef. Recipes are also guides and you can make your own decisions to not whip by hand or to use a machine. You are the subject and whipping egg whites for some are simple by hand while others can use a machine or a copper bowl to help. Even a solid recipe may need to be made a few times before mastering. Our recipes are well tested and very repeatable up to the point of the user and choice of ingredients and tools.
Soufflé's are meant to be served immediately and do not store after baking. Have fun with baking and breathe through any mistakes, they are usually still delicious.
I’ve only been baking a few years. I have a private teacher. Mainly because my brother was dying from cancer and he asked for desserts from our childhood I couldn’t make. I wanted to give him everything he wanted and that he’d eat since he was loosing so much weight. I just wanted to explain baking some out of nowhere, the emotional reasoning, and to stress that I have no formal training what so ever and that I am also not surrounded by others I can ask except ringing my baking teacher who is in Chicago while I am in CA. As a medium beginner it would really help if your websites instructions could have options to click on and receive more details for a recipe for the level baker ? This way, the advanced and the experts on your site can maintain what they understand because you have to dumb it down a bit. Just a for examples from my making this chocolate soufflé : if you could have added the in grams and said what it will be for later up top where the ingredients list is (I accidentally poured all grams of the sugar as soon as it said “add sugar/ had to begin again. Had the ingredients list listed —-g for the first part and —-grams added later…..would have really helped!
Had there been the videos sections under some of the instructions, that would have helped too. Saying to work egg whites until firm peaks almost killed my hand lol- is there a reason a hand mixer wasn’t offered as a quicker option which I eventually HAD to use. Adding in a time frame how long it would have taken would have also helped. The recipe said it would make three 8oz ramekins but I only had enough for two 8oz ramekins and thought I did something. The chocolate soufflé came out amazing so don’t think I did. Are there no storage options at all and we have to make and serve immediatly? I served them in their ramekins- was I to take them out? What does it mean when shortly out of the over just the middle sinks? Again, it tasted incredible and I did it! I just wish there were more instructions, options, tips and a section “if this happened, it’s this. Next time try….” For example. Overall, helping out beginners more would be very helpful! Thank you! Hope you think about it.
Obviously a recipe I'm in love with, as I seem to be the only person asking new questions : )
Convection vs. non-convection? I'm guessing drop the temp 25-50 degrees, as usual...but was wondering about the effect of losing steam by switching to convection. Thanks!
This is tough to answer a for sure time and temp. Usually larger than normal cakes and baked goods will take a lower temperature and longer baking time. For this I would drop the temp down to 350°F but no recommendations on time, it shouldn't be much longer though.
@Matthew Woolen Matt - any adjustments you'd recommend to this recipe if cooking in one large (1.5 qt) ramekin? Of course I'd guess time...but wondering about temps, etc., to get the molten effect in a larger vessel without overcooking. Thanks!
Perfection. I added a spoonful of homemade praliné to some crème anglaise -- super indulgent! Thanks for always reliable and impressive recipes !
I've now made these a few times and I can attest that they're absolutely foolproof and a showstopper, and a lot of the work can be done in advance. While you definitely want to eat them warm out of the oven, they do stay 'inflated' for a longer than you'd expect. This time I made the base the night before, and then a few hours before dinner I pulled the container from the fridge and left it in a warm place, like I'd do for proofing bread (this is important, if it's still solid you'll deflate the egg whites trying to fold it together). Then right before dinner started I got the oven set, whipped the egg-whites in the stand mixer, folded the mixture together, and poured into the ramekins. Near the end of the main course I put them in to bake and the timing worked out really well. Though honestly it would have been perfectly fine to just whip the egg whites and bake after the main course was over.
Some tweaks: I made it lactose-free with oat milk and vegan butter and there was no difference in taste or texture vs when I've used the original recipe. I used 5oz ramekins; I found the portion sizes to be better. The yield is approximately 5 or so 5oz ramekins. They still bake with a molten center in 17 minutes.
Hello Nancy, You will want to increase the baking temperature by 10-25°F and add a minute or two to the baking time. You can adjust the formula further by adding a touch more milk. More detailed information here. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I live in Denver. What adjustments should be made to make this at 5700 feet?
with the dark coco you need the salt. to balance the sweetness as well.
not trying to over cook the flour. usually you cook flour a little to blonde then add hot milk. here its just a thickening agent that will be baked later.
Can the recipe be used to make one large souffle, instead of individualized ramekins? If so, any suggestions on revised baking times?
Anywhere I can get straight sidede, smooth 8oz ramekins in the UK? Dying to make these, but can't find big enough ramekins I want.
Hi there Marco, we go from room temp to bake on the ramekins. And you can't freeze these before you bake it will deflate them and not bake correctly. How ever you can purchase egg yolks and egg whites from the store that are already pasteurized if you are worried.
Hi Mattew, it's me again. What is the right temperature of ramekins and batter before baking them? I mean, room temperature? Right off the fridge? I thinks this really matters for calculating the baking time. I was also wondering if I could freeze the batter so even if the soufflè results "raw" inside can be eaten by my pregnant girlfriend.
Hello Marco, The ramekins are 8 oz vessels and will yield 3.
Hi there!
Are the ramekins shown in the video sized 8oz or 5oz? In "Equipment" are listed as 8oz but in "Yields" are listed as 5oz.
Thanks!
The base can still be warm just not hot. Make sure to fold the egg whites completely to the base with zero streaks. This should produce consistent results.
Maybe that would be too much matcha to swap out? The chocolate is really important in this recipe. You may have better results with another recipe to add matcha to. Check this one out https://www.chefsteps.com/activities/strawberry-shortcake-souffle. You can also check the black pepper one from above link.
I want to make matcha souffle do i just swap out the chocolate with matcha powder
Hi. Should i let the base cool to room temp before folding in the egg white? also i’m not getting a fully combined mixture so some of the ramekins are too molten and some not at all. any advice ?
Really enjoyed making this recipe. Nicely explained and a great result
Can anybody elaborate and educate me about how this is different from a traditional roux that is made with flour and butter, first and then milk added? (Here, a paste is made and then added to hot milk and cooked). Thank you.
Repeatability, accuracy, ease. They posted some videos a few years ago in the gallery.
Hey Coady - an "Ozeri ZK14-S" kitchen scale is what I use at home and it was $10 on Amazon. I'm merely a commoner too, and it's become my most used kitchen gadget. I figured out the 1C measurements for all my common staples (sugars, flours, etc.) and write the grams on their storage containers. e.g. 1c of sugar is 192g. This means that if I'm baking cookies (for example), I just put my mixing bowl on the scale, hit the "tare" button so it reads 0, then add the right amount of whatever ingredient is called for. Makes certain things (peanut butter for example) a total breeze, and reduces the number of dishes I have to do at the end.
Honestly, once I switched from measuring cups to ingredients by weight, my cookies/pancakes/breads/etc. went through the roof in quality and consistency.
Because different people scooping flour with the same cup will not end up with the same amount because the way you scoop changes how dense the flour is packed. All pro bakers measure in weight. Also some of us commenting are not American ...
Why don't you give the measurements in cups and tablespoons, etc., measurements we commoners actually use?
Great recipe!
sorry Milton, looks like this one slipped through our admin board. you can use a counter top oven no problem but I wouldn't say that just an air fryer will work as we have never tested that, just use the same times and temps in the activity. no need for a thermometer. egg temp doesn't make a difference. and don't adjust the sugar if you use 53% chocolate.
Hi can anyone answer my query? I am subscribed to studio pass
Also, does egg temperature make a difference here and what if I use 53% chocolate should I lessen the sugar in the recipe?
Looks picture perfect Jack. Well done!
Came out great! Next time I might add a touch of cocoa powder either in the batter or dusted on top. It definitely needs a fresh strawberry slice on the side, it’s super rich.
do you know how to count to ten? great! you know metrics.
Love it. Gonna sub cocoa butter for sure.
Love it. Used little mason jars with a larger grain suger on the outside. Gave it a nice crunch. Didn't have a siv on hand so had to eat clumpy powdered sugar like a Savage, lol.
In ingredients section it is written "112 g Egg white, from about 5 eggs". I think it should be "3 eggs"...
Where do they mention ounces? You don't need to learn anything, just buy a scale, set it for grams, and pour in the ingredients.
As for you being too old, chances are that you just choose not to.
I am too old to learn metrics. You talk grams and then finish in ounces.
I took the effort of weighing the eggs (from our own chickens), and for 6 ramekins I used 7 yolks and 6 whites to get to 5 and 8 oz (and not 6 and 10 as stated in the recipe)!
Either way, the result was a big success. The souffle stayed nice and high, and was still a bit liquid inside after 17 mins in the oven. It seemed such a pity to pour cream into it, so I served it with a light ice cream and some extra chocolate sauce to indulge I've rarely had THAT many compliments about my cooking. And that for a first time soufflé!
My moulten chocolate souffle.
I think adding more chocolate will be perfect.
Why not using cocoa butter instead of butter, to even add more chocolate?
Came here to say what others have said. Great recipe - but dial back the salt, by about half.
Iam working in a pastry but i did'nt make it before so it's the first time
So guys whay the test comed salty
Hi yah i get take the recette of rghit now ! So i'll make it wait for the ressult guys
