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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2014-01-31T16:58:27Z","creator":null,"currently_editing_user":null,"description":"This dark chocolate souffl\u00e9 has a delicious molten center, and a light, springy exterior\u2014pure chocolatey decadence from the inside out. When we developed the recipe, we added as much chocolate as we possibly could with each iteration, until we landed on the perfect formula. We hydrate the starches by cooking them in hot milk, yielding a stable souffl\u00e9 with a small bubble structure and an incredibly soft interior. \n\nThe best part is, this recipe requires no special tools or skills. Souffl\u00e9s have a reputation for being particularly finicky, but we think ours is pretty much foolproof. Serve yours with a dusting of powdered sugar and [link http://www.chefsteps.com/activities/creme-anglaise cr\u00e8me anglaise] for a sexy dinner party, or just whip up a batch on a weeknight. Once you master the souffl\u00e9, you'll want to make them for any occasion, or no occasion at all.","difficulty":"easy","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/vCbc5JfR1KUQwWoPLsAL\",\"filename\":\"Creme Anglaise_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":303739,\"key\":\"nUxahllQQ6WcDktXjg6k_Creme Anglaise_2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":2495,"image_id":null,"include_in_gallery":true,"last_edited_by_id":40,"likes_count":917,"published":true,"published_at":"2014-02-08T03:06:17Z","show_only_in_course":false,"slug":"molten-chocolate-souffle","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"45 minutes","title":"Molten Chocolate Souffl\u00e9","transcript":null,"updated_at":"2014-03-20T04:18:03Z","upload_count":34,"used_in":[],"yield":"Three five-ounce souffles","youtube_id":"kNqHPmKwmEk","tags":[{"id":29,"name":"dinner"},{"id":175,"name":"dessert"},{"id":268,"name":"baking"},{"id":377,"name":"vegetarian"},{"id":482,"name":"no Modernist ingredients"},{"id":547,"name":"holiday"},{"id":549,"name":"kid friendly"},{"id":1063,"name":"valentine's day"},{"id":1064,"name":"romantic"},{"id":1066,"name":"best ever souffle"},{"id":1067,"name":"best-ever souffle"},{"id":1068,"name":"favorite souffle"},{"id":1069,"name":"easy souffle"},{"id":1070,"name":"how to make a souffle"}],"equipment":[{"optional":false,"equipment":{"id":672,"product_url":null,"title":"Whisk"}},{"optional":false,"equipment":{"id":687,"product_url":null,"title":"5 oz ramekins (3)"}}],"ingredients":[{"display_quantity":"188","note":null,"quantity":"188.0","unit":"g","ingredient":{"for_sale":false,"id":2773,"product_url":null,"slug":"whole-milk","sub_activity_id":null,"title":"Whole milk"}},{"display_quantity":"34","note":null,"quantity":"34.0","unit":"g","ingredient":{"for_sale":false,"id":1344,"product_url":null,"slug":"bread-flour","sub_activity_id":null,"title":"Bread flour"}},{"display_quantity":"34","note":null,"quantity":"34.0","unit":"g","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}},{"display_quantity":"98","note":"granulated","quantity":"98.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"68","note":"about 3","quantity":"68.0","unit":"g","ingredient":{"for_sale":false,"id":76,"product_url":null,"slug":"egg-yolk","sub_activity_id":null,"title":"Egg yolk"}},{"display_quantity":"112","note":"from about 5 eggs","quantity":"112.0","unit":"g","ingredient":{"for_sale":false,"id":126,"product_url":null,"slug":"egg-white","sub_activity_id":null,"title":"Egg white"}},{"display_quantity":"135","note":null,"quantity":"135.0","unit":"g","ingredient":{"for_sale":false,"id":4779,"product_url":null,"slug":"dark-chocolate-70","sub_activity_id":null,"title":"Dark chocolate 70%"}},{"display_quantity":"7","note":null,"quantity":"7.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}}],"steps":[{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Heat oven to [f 375].\n\nMAKE IN ADVANCE: If preparing the souffl\u00e9 base in advance to serve later, skip Steps 1 and 2, proceed through Step 8, and then reserve the base in the refrigerator. When you're ready to bake and serve immediately, start with Steps 1 and 2, and then proceed from Step 9 using the reserved base.","extra":null,"hide_number":null,"id":62545,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Preheat oven","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your souffl\u00e9 to stick.)\n\nAdd a small amount of sugar to one of the ramekins. On its side over another ramekin, rotate to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar. Reserve the excess sugar and use in Step 4.","extra":null,"hide_number":null,"id":62546,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Prepare ramekins","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}},{"display_quantity":null,"note":"granulated","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"If possible, use ramekins that have a smooth, straight interior. This facilitates a more stable rise for your souffl\u00e9s.","extra":null,"hide_number":true,"id":62547,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/j0cHQQpsR4m0k7jonyRg\",\"filename\":\"ramekin.jpg\",\"mimetype\":\"image/jpeg\",\"size\":229408,\"key\":\"7CwW5RBRSF6PScwEuvbP_ramekin.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"Baker's Tip","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Combine ingredients with your hands until they form together, leaving no dry flour.<br><br>Tip: The salt levels in this souffl\u00e9 were pushed to the limits, bringing out the richness as well as the flavors in the chocolate. If you are one who tends to shy away from salty caramels or other salty sweets we recommend reducing the salt level down to 3 g.<br>","extra":null,"hide_number":null,"id":62548,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Combine flour, butter, and salt","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[{"display_quantity":"34","note":null,"quantity":"34.0","unit":"g","ingredient":{"for_sale":false,"id":1344,"product_url":null,"slug":"bread-flour","sub_activity_id":null,"title":"Bread flour"}},{"display_quantity":"34","note":null,"quantity":"34.0","unit":"g","ingredient":{"for_sale":false,"id":2710,"product_url":null,"slug":"butter","sub_activity_id":null,"title":"Butter"}},{"display_quantity":"7","note":null,"quantity":"7.0","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}}]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"In a small pot, combine ingredients and bring to a boil on medium heat.","extra":null,"hide_number":null,"id":62549,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Heat milk and sugar","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[{"display_quantity":"188","note":null,"quantity":"188.0","unit":"g","ingredient":{"for_sale":false,"id":2677,"product_url":null,"slug":"milk","sub_activity_id":null,"title":"Milk"}},{"display_quantity":"75","note":null,"quantity":"75.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Add the flour and butter mixture to the hot milk and whisk until dissolved.\n\nCook for 4 minutes on low heat until the mixture has a thick, gummy texture.","extra":null,"hide_number":null,"id":62550,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Add flour mixture to pot","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Add chocolate and stir until melted and well-incorporated.","extra":null,"hide_number":null,"id":62551,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Add chocolate","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[{"display_quantity":"135","note":null,"quantity":"135.0","unit":"g","ingredient":{"for_sale":false,"id":4779,"product_url":null,"slug":"dark-chocolate-70","sub_activity_id":null,"title":"Dark chocolate 70%"}}]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Add egg yolk to chocolate base and whisk until well-incorporated.","extra":null,"hide_number":null,"id":62552,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Add egg yolk","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[{"display_quantity":"68","note":null,"quantity":"68.0","unit":"g","ingredient":{"for_sale":false,"id":76,"product_url":null,"slug":"egg-yolk","sub_activity_id":null,"title":"Egg yolk"}}]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"At this point, the base for the souffl\u00e9 is done. It will hold in the refrigerator for up to a week. When you're ready to bake and serve them immediately, proceed to Step 9.","extra":null,"hide_number":null,"id":62553,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8355840,"subrecipe_title":null,"title":"Reserve if desired","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Using a whisk, whip egg whites into a light foam.\n\nAdd sugar and continue to whisk until stiff, glossy peaks form.","extra":null,"hide_number":null,"id":62554,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8372224,"subrecipe_title":null,"title":"Whip egg whites","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[{"display_quantity":"112","note":null,"quantity":"112.0","unit":"g","ingredient":{"for_sale":false,"id":126,"product_url":null,"slug":"egg-white","sub_activity_id":null,"title":"Egg white"}},{"display_quantity":"23","note":"granulated","quantity":"23.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}}]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Gently fold meringue into souffl\u00e9 base in three stages.","extra":null,"hide_number":null,"id":62555,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8380416,"subrecipe_title":null,"title":"Fold meringue into souffl\u00e9 base","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Fill souffl\u00e9 molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.","extra":null,"hide_number":null,"id":62556,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8384512,"subrecipe_title":null,"title":"Fill ramekins","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Place the ramekins on a baking sheet, and bake for 17 minutes. \n\nNOTE: Baking for 17 minutes will yield a souffl\u00e9 with a custardy texture and a molten center. Increase time to 18\u201319 minutes for a fully-set souffl\u00e9 with a springy texture.","extra":null,"hide_number":null,"id":62557,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8386560,"subrecipe_title":null,"title":"Bake","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[]},{"activity_id":2495,"audio_clip":null,"audio_title":null,"created_at":"2014-03-20T04:18:03Z","directions":"Using a small sieve, dust powdered sugar over the top and serve immediately. (Finished souffl\u00e9s will quickly crack and deflate if not served immediately.)\n\nServe as is, or split open and fill with [link http://www.chefsteps.com/activities/creme-anglaise cr\u00e8me anglaise].","extra":null,"hide_number":null,"id":62558,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/mnosQud8QIIzX6k9jrEQ\",\"filename\":\"Creme Anglaise_2.jpg\",\"mimetype\":\"image/jpeg\",\"size\":303739,\"key\":\"gmzdZW81Q7uHbD7rsjVe_Creme Anglaise_2.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8387584,"subrecipe_title":null,"title":"Garnish","transcript":null,"updated_at":"2014-03-20T04:18:03Z","youtube_id":null,"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":2396,"product_url":"http://www.amazon.com/Bakers-Chefs-Times-Ultra-Powdered/dp/B001GHWK2W/ref=sr_1_1?s=grocery&ie=UTF8&qid=1379002475&sr=1-1&keywords=powdered+sugar&tag=delvkitc-20","slug":"powdered-sugar","sub_activity_id":null,"title":"Powdered sugar"}}]}]}