Guys!! While the souffles look like they super didn’t rise in these photos – they did. A little. It wasn’t perfect, but they did I swear! I was insanely proud of how these turned out, since I have never made a souffle before so I’m happy to now know what goes into making one (hint: not flour!!!).
So, knowing what I do now, there are a few things I would do differently.
- Make sure that I am fully ready to put my souffles in the oven (I let out a LOT of heat because I needed to fix a rack since it was too low – pretty sure that screwed up my baking time)
- Take the souffles out before they crack on top (oops. too long!)
- Pay more attention to the folding bit. I think I got a little hasty at the end, which could have cost me some souffle height.
Alright. Let’s talk recipe.
Cinnamon Chocolate Souffles from the book Baked Elements
Makes 6 standard ramekin sized souffles.
What you’ll need:
- 1 ½ tsp cinnamon (1/2 tsp separated)
- ¼ cup + 1 tbsp granulated sugar
- 5oz dark chocolate
- 3 tbsp unsalted butter
- 3 large eggs + 1 egg white, separated
- 1 tsp cream of tartar
- ⅛ tsp salt
- 1 tsp vanilla extract
- Preheat the oven to 400°F
- Grease 6 ramekins and place them on a baking sheet
- Mix together ½ tsp cinnamon and 1 tbsp sugar and use it to coat your greased ramekins
- Melt the butter and chocolate together. Set aside to cool.
- Whisk the cinnamon & egg yolks (one at a time) to the chocolate
- In a mixer, whip the egg whites until foamy.
- Sprinkle cream of tartar over egg whites while still mixing on high, and then gradually add the sugar and vanilla. Look for stiff peaks!
- Add a large spoonful of the egg white mixture to the chocolate mixture, folding (and not mixing or whipping) until the egg whites are fully combined. Continue doing this until all ingredients are combined.
- Pour souffle mixture into ramekins, making sure to wipe down the sides so they rise evenly.
- Before you put the souffles in, turn down your oven to 375° Bake for 8 minutes.
Note: If the souffles are not fully baked at 8 minutes (meaning they have risen ~1 inch out of the ramekin) continue baking for 2 minute intervals until finished
- Serve immediately with whipped cream, confectioners sugar OR naked! Ain’t nothin’ like some good ol’ fashioned chocolate souffle.
These bridge baked good and chocolate mousse in the best way, and I will certainly make these again knowing what I know now.
To infinity – and beyond!