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For those who have been in class with me, I often share how baking is not really my thing. I am a savory chef through and through. I will trade formulas and pastry bags for a hot stove and raw ingredients any day. So here we are in the season of baking and I have to admit…I don’t love making holiday cookies and treats. I certainly love to enjoy them all though! What I have leaned on in baking is mastering a few techniques and classic desserts and then change them up in different ways. My absolute go-to is a Flourless Dark Chocolate Souffle. It's a handful of ingredients that I always have on hand, everyone loves chocolate, and it can be altered in so many ways.
If I'm making a Mexican-inspired meal, I'll add a tomatillo blueberry sauce, or candied pepita garnish. Making Italian, I'll add some Frangelico liqueur and top with hazelnuts. In the summer, I'll pair it with a fresh berry sauce. Fall, add a salted caramel or warm spiced whipped cream with cardamom or cinnamon. In Winter, I love adding candied citrus zest or pomegranate. I have made this souffle over 100 times with all kinds of variations. My holiday version swaps in peppermint extract and is topped with whipped cream and crumbled peppermint. My base chocolate souffle recipe is below - I hope you find inspiration with it all year long as well.
Flourless Dark Chocolate Soufflé
- Cooking spray
- ¼ cup sugar for dusting ramekins
- 8 ceramic ramekins
- 6 ounces high-quality dark chocolate chips
- 6 ounces salted butter, cut into cubes
- 4 eggs
- ½ cup sugar
- 1 ½ teaspoons vanilla extract
- Preheat the oven to 350º F.
- Lightly spray the bottom and sides of ramekins with cooking spray. Dust the insides and bottom of the ramekins with sugar and tap out any excess.
- Set up a double boiler by putting 1-inch of water in a medium saucepan and bringing the water to a boil. Place the chocolate chips and butter in a heat-proof bowl and place over the water. Reduce heat to low and stir, melting the butter and chocolate. Once melted, remove from heat and let cool slightly.
- Separate eggs and place yolks in a large bowl and whites in a medium bowl. Add the sugar and vanilla to the egg yolks. Using a hand mixer, mix for about 2 minutes or until the mixture is thick and pale yellow. Gently whisk cooled chocolate mixture into the egg yolk mixture. With clean beaters, whip egg whites to soft peaks. Fold them into chocolate mixture, about 1/3 at a time, until the batter is free from streaks.
- Using a spring-release scoop, divide the batter among the prepared ramekins. Bake until raised and just set, about 20-25 minutes. Remove and let cool.
- Unmold by running a butter knife around the edge to release and invert onto a plate. Top with garnishes like caramel, whipped cream, etc.
- Note: Peppermint version: replace vanilla extract with peppermint extract. Add whipped cream and crushed peppermint for garnish.
- *I often use small baking molds (as seen in picture) in place of ramekins when making for a gathering.