Gordon Ramsay Chocolate Souffle Recipe

Why you’ll love this recipe:

  • Light yet Indulgent.
  • Easy to pair with seasonal fruits.
  • Perfect for evening treats.
  • Feels Fancy without being too much .

Ingredients

  • 56g unsalted butter
  • 113g semi-sweet chocolate bar, chopped
  • 3 large eggs, separated
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 38g granulated sugar

Notes:

  • Even 10 minutes in the fridge tightens the mix and leads to a cleaner rise.
  • Ramekins on a sheet pan: Easier to move, keeps base heat consistent.
  • Use a thermometer: Want to be precise? Soufflé is perfect at 160°F (71°C) in the center.
  • Bake fewer at once: More than 4 soufflés at once can throw off oven temp.

Instructions

  • Melt chocolate and butter in double boiler or microwave. Cool 3–5 min.
  • Whisk in yolks, vanilla, and salt..
  • Beat egg whites + cream of tartar to soft peaks. Gradually add sugar until stiff, glossy peaks form..
  • Fold whites into chocolate in 3 parts, gently.
  • Chill batter 5–10 min..
  • Preheat oven to 400°F (204°C).
  • Butter and sugar ramekins fully..
  • Fill ramekins. Smooth tops. Run knife around rim.
  • Lower oven temp to 375°F (191°C). Bake 13–14 min.
  • Serve immediately.


Recipe from: Gordon Ramsay