Most individuals enjoy eating chocolate virtually daily; the darker the chocolate, the more they like it. Chocolates are typically extremely sweet, thick, and heavy. Still, a truly exceptional dessert should have guests groaning with joy rather than discomfort. Most chocolate treats are off-limits to people attempting to limit their refined sugar intake. But chocolate soufflé is the only exception.
As a dessert, chocolate soufflé is more associated with classic fine dining establishments than it is with modern ones. Many avoid making it because of how complicated and picky it can be. However, the opposite is true. To prepare a chocolate soufflé, you need a timer and some experience whipping an egg white.
What is a Chocolate Soufflé?
Originally, “soufflé” meant “to puff” in French. This sweet treat was first made in the middle of the nineteenth century. Still, it was when Parisian ovens switched from utilizing coal to heated air drafts that it reached its full potential. Souffle’s rise to fame resulted in an explosion of variations on the classic recipe. Souffles, both savory and sweet, became a staple on the menus of New York City’s finest restaurants in the late 19th century. While the idea of cooking a soufflé may initially sound daunting, the dish is extremely simple and requires a few unusual ingredients. A chocolate soufflé requires only eggs, which are separated and whisked before being baked for 15-25 minutes.
Common Ingredients of a Chocolate Soufflé
Most items needed to make a delicious soufflé are standard and might already be found in your kitchen.
- Cream of Tartar – The acidic powder known as cream of tartar is a byproduct of the winemaking process widely used to thicken and stabilize creams and eggs. Stirring it into caramel sauce prevents the sauce from re-crystallizing. Having only eight calories and 2 grams of carbs per teaspoon, cream of tartar is an ideal ingredient for those watching their carbohydrate intake.
- Unsweetened Chocolate – One of the best places to get your polyphenol fixed is in unsweetened chocolate. Evidence suggests that polyphenols can enhance cholesterol levels, lower inflammation, and increase blood flow to the brain.
- Eggs- Eggs have a lot of nutrients, including selenium, vitamin D, B2, B6, B12, and minerals like zinc, iron, and copper. Also, they have all the necessary amino acids. Therefore they are a complete protein.
Tips for Making the Perfect Soufflé
Many home cooks avoid making their soufflé because they assume it will be too difficult. The soufflé is sometimes mistaken for a complicated dish, but it may be made with minimal effort. You only need a few key pointers to get started. Soufflé recipes can range from sweet to savory, but the techniques described here apply equally well to either. Thanks to these pointers, you’ll get a feel for designing and creating your soufflé. Get ready to impress your loved ones with your incredible soufflé.
1. Look at the soufflé recipe and read it once more. It is vital to read the recipe several times to verify that you understand the steps and, more critically, that you have all the necessary ingredients. Making a soufflé is a time-sensitive process that will fail if you must stop in the middle of preparation to find an ingredient.
2. Gather all the ingredients and tools you’ll need to make the soufflé after reading the directions, maybe even a few times.
3. Before you start cooking, make sure you have everything measured and weighed. Set them up in the sequence you intend to use so that you may go quickly and efficiently from one step to the next.
4. Check that everything you’re using is spotless and devoid of grease before you start. Egg whites will only rise properly if you use greasy tools to whip them. The soufflé may fall if this happens.
5. To get the best results, ensure all the components, especially the eggs, are at room temperature. Try to use only eggs that have been sitting out for a while.
6. Before making the soufflé mixture, prepare the dishes by greasing them.
7. Get the oven ready so the soufflé can go in as soon as it is assembled and placed in the baking dish.
8. It’s not a simple urban legend that opening the oven door during baking would cause a soufflé to fall flat. Keep in mind if there is a sudden change in the oven’s temperature
9. Before putting the soufflé in the oven, ensure the side dishes and guests are set up and ready to go. Don’t start cooking unless you’re sure it can be served immediately. Soufflés begin to deflate shortly after being removed from the oven. If you’re looking to impress, you should probably serve the soufflé as soon as possible.
10. Be efficient and calm but have joy while you work. Making delicious food for loved ones is one of life’s greatest pleasures.
Low Fat Chocolate Soufflé Cake Recipe
This low-fat chocolate soufflé recipe is not only tasty but also a very healthy dessert option. Even if it’s worth having guests around, you don’t have to wait for a particular occasion to enjoy them. Those who have never attempted a soufflé before need not worry; these are simple to prepare.
This recipe is courtesy of Cooking Light magazine.
If you want to make enough for four people, use five teaspoons of flour and double everything else. Adding twice as much flour would result in a too-heavy crust.
Yield: Two dishes (one soufflé each).
- Spray for cooking
- 4.5 tbsp of granulated sugar (split)
- tbsp of all-purpose flour
- 1/2 a cup of Dutch-process cocoa
- Two tablespoons of fat-free milk
- An Extract of Vanilla, One-Fourth of a Teaspoon
- One Large egg white, one
- One teaspoon of powdered sugar
- Preheat the oven to 350 degrees.
- Coat 2 ramekins with cooking spray and sprinkle with 3/4 teaspoon granulated sugar.
- In a small saucepan, combine the two tablespoons of granulated sugar, the flour, the cocoa, and the milk, and cook over medium heat until the sugar is dissolved and the mixture is smooth. To make a smooth sauce, cook for 2 minutes while stirring constantly. Place the chocolate mixture in a medium bowl and set it aside to cool for 4 minutes. Combine with vanilla and heat.
- Beat egg whites in a mixer until soft peaks form, about 5 minutes. Once stiff peaks have formed, add the remaining two tablespoons of granulated sugar, one teaspoon at a time, while continuing to beat. Make sure not to overbeat. Stir a quarter of the egg white mixture into the chocolate, then fold in the remaining mixture very gently. Pour the mixture into the dishes. It only takes two or three sharp taps to level off. Bake at 350 degrees for 15 minutes or until the cakes are puffed and set and sprinkled half a teaspoon of powdered sugar is on top of each soufflé.
- Serve and enjoy at once.
When making a soufflé, timing is crucial because of how quickly they deflate. Get the chocolate part ready in advance. A few minutes before serving, whisk the egg whites and gently incorporate them into the chocolate. If you pop the soufflés in the oven while you’re having supper, they’ll be ready when you are. Now that you know how to make a basic soufflé, you can try different variations, such as the French lemon rosemary soufflé, the cheese and leek soufflé, or the simple French spinach soufflé. This chocolate soufflé is low in carbohydrates, so you may enjoy as much as you want without feeling guilty. You can eat an entire little soufflé without any remorse.