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Name: RECIPE: Chocolate souffle recipe
Total time: 45 min
Ingredients: 60 g unsalted butter, cut into pieces; 115 g BAM dark chocolate; 3 large eggs; 1 teaspoon BAM vanilla paste; pinch of salt; a pinch of cream of tartar; or BAM chocolate souffle mix; 15 g room temperature butter; 15 g sugar

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RECIPE: Chocolate souffle recipe

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Home /
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Quick desserts /
Chocolate souffle recipe

Chocolate souffle recipe

(2)

Preparation time: 45 min
Difficulty:
Number of ingredients: 9

Alongside creme brûlée, the chocolate soufflé or chocolate soufflé is one of the most adored luxury French desserts. However, because it seems like a difficult dessert (perhaps because of the name itself) , most beginner pastry chefs don't realise that the preparation sounds much more daunting than it actually is.

You may be surprised to learn that a chocolate soufflé requires only 7 basic ingredients and the whole process takes about 45 minutes from start to finish. Whichever option you choose, it is very important that you use the right chocolate. A chocolate soufflé is only as good as the chocolate you use. We will use BAM dark chocolate, which adds just the right bitter-chocolate flavour to the chocolate soufflé with its authentic cocoa flavour.

Further tips on how to make the soufflé can be found here.

If you prefer, you can also make a chocolate soufflé with BAM white chocolate or a soufflé with raspberry puree. You can add fruit to the soufflé recipe or spice up the flavour with BAM spreads. Alternatively, you can make fluffy soufflé pancakes instead of the chocolate soufflé.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients:

60 g unsalted butter, cut into pieces
115 g BAM dark chocolate
3 large eggs
1 teaspoon BAM vanilla paste
pinch of salt
a pinch of cream of tartar
or BAM chocolate souffle mix

for greasing the souffle baking pan:

15 g room temperature butter
15 g sugar

Instructions:

preparation process:

Melt the chocolate and butter over a water bath. Add the egg yolks, BAM vanilla paste and salt to the chocolate mixture.

In a separate medium sized glass or metal bowl, whisk the egg whites and the cream of tartar at high speed until soft peaks form, about 2 minutes. While beating on high speed, slowly add the sugar in three batches: 1 tablespoon at a time, beating for at least 5 seconds before adding the next tablespoon. Once all the sugar has been added, whisk for about 2 minutes more, until firm and shiny peaks form.

Slowly and gently fold the egg white mixture into the chocolate mixture. It's best to do this in three separate batches, combining each one completely before folding in the second.

Refrigerate the prepared mixture for five to ten minutes while you preheat the oven and prepare the pans in which the chocolate soufflé will be baked.

Set the oven rack to the lower third position and preheat the oven to 200°C. Once the oven is preheated, prepare the baking cups. Brush them with a generous layer of softened butter. Sprinkle with granulated sugar, then turn each dish over to make a sugar coating on all sides of the dish. Discard the excess sugar.

Divide the batter evenly between the cups. Smooth the surface with a knife or icing paddle. Using a knife, icing paddle or your thumb, circle the edge at the top to create a 'channel' between the chocolate mixture and the edge of the cup. If you are going to use BAM Chocolate Soufflé Mix, follow the instructions on the product packaging.

For baking chocolate soufflés:

Place the baking tray containing the chocolate mixture in the oven. Immediately reduce the oven temperature to 190°C. Bake for 13-14 minutes, or until the edges are even and the centre barely jiggles when you tap the baking tray lightly. Do not open the oven too often, as the chocolate soufflé will not rise well. Once baked, remove from the oven and serve immediately. It is important to serve them immediately as the soufflés lose their risen shape within a few minutes. Have a good run!

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 250 g

8,90 €

Chocolate souffle mix, 250 g

6,90 €

Discount on products used in the recipe - 10%:

-1,58 €

Total:

15,80 €14,22 €

-10%

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Quick desserts

Preparation time: 45 min

Chocolate souffle recipe

Preparation time: 45 min

Difficulty: 2

Number of ingredients: 9

Ingredients:

ingredients

60 g unsalted butter, cut into pieces
115 g BAM dark chocolate
3 large eggs
1 teaspoon BAM vanilla paste
pinch of salt
a pinch of cream of tartar
or BAM chocolate souffle mix

for greasing the souffle baking pan

15 g room temperature butter
15 g sugar

Instructions:

preparation process

	Melt the chocolate and butter over a water bath. Add the egg yolks, BAM vanilla paste and salt to the chocolate mixture.
	In a separate medium sized glass or metal bowl, whisk the egg whites and the cream of tartar at high speed until soft peaks form, about 2 minutes. While beating on high speed, slowly add the sugar in three batches: 1 tablespoon at a time, beating for at least 5 seconds before adding the next tablespoon. Once all the sugar has been added, whisk for about 2 minutes more, until firm and shiny peaks form.
	Slowly and gently fold the egg white mixture into the chocolate mixture. It's best to do this in three separate batches, combining each one completely before folding in the second.
	Refrigerate the prepared mixture for five to ten minutes while you preheat the oven and prepare the pans in which the chocolate soufflé will be baked.
	Set the oven rack to the lower third position and preheat the oven to 200°C. Once the oven is preheated, prepare the baking cups. Brush them with a generous layer of softened butter. Sprinkle with granulated sugar, then turn each dish over to make a sugar coating on all sides of the dish. Discard the excess sugar.
	Divide the batter evenly between the cups. Smooth the surface with a knife or icing paddle. Using a knife, icing paddle or your thumb, circle the edge at the top to create a 'channel' between the chocolate mixture and the edge of the cup. If you are going to use BAM Chocolate Soufflé Mix, follow the instructions on the product packaging.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate souffle recipe

Ingredients:

ingredients:

for greasing the souffle baking pan:

Instructions:

preparation process:

For baking chocolate soufflés:

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 250 g

Chocolate souffle mix, 250 g

Related products

Vanilla ice cream mix, 200 g

Mini White&Blue Marshmallows, 250 g

Confectionery set Fruit fillings

Hazelnut Hot Chocolate, 220 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Chocolate souffle recipe

Ingredients:

ingredients

for greasing the souffle baking pan

Instructions:

preparation process

For baking chocolate soufflés:

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