Fallen Chocolate Soufflé

Fallen Chocolate Soufflé

The stunning, rich Fallen Chocolate Soufflé has the fudgy texture and cocoa decadence worth falling in love with. Baked in the beautiful Coppermill Kitchen Vintage-Inspired Soufflé Pan, the lovely copper insures an even bake and offers a gorgeous serving dish. 

Fallen Chocolate Soufflé
Makes 6 serving
  • 8 tablespoons (112 grams) unsalted butter, room temperature and divided
  • 6½ tablespoons (78 grams) granulated sugar, divided
  • 8 ounces (221 grams) 60% bittersweet chocolate, coarsely chopped
  • 4 large eggs (200 grams), separated and room temperature
  • 2 tablespoons (14 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Sweetened Whipped Cream (recipe follows)
  1. Preheat oven to 375°F (190°C). Line bottom of copper soufflé pan with parchment paper. Brush pan with 1 tablespoon (14 grams) butter. Spoon 1 tablespoon (12 grams) sugar into pan, and rotate so pan is fully coated with sugar; pour out excess.
  2. In the top of a double boiler, place chocolate and remaining 7 tablespoons (98 grams) butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat, and whisk in 2½ tablespoons (36 grams) sugar until well combined. Stir in egg yolks and flour.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt at medium-high speed until soft peaks form. Gradually add remaining 4 tablespoons (50 grams) sugar, 1 tablespoon (12 grams) at a time, beating until glossy stiff peaks form.
  4. Using a balloon whisk, fold one-third of egg white mixture into chocolate mixture until just a few white streaks remain. Gently fold in remaining egg white mixture just until combined. (Be careful not to overmix.) Carefully pour into prepared pan.
  5. Bake until soufflé has risen and top begins to crack, 25 to 30 minutes. Let cool completely in pan on a wire rack. Serve with Sweetened Whipped Cream.

Sweetened Whipped Cream
Makes 3 cups
  • 1½ cups (360 grams) heavy whipping cream
  • 2 tablespoons (24 grams) granulated sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar at medium-high speed until medium-stiff peaks form. Refrigerate in an airtight container until ready to use, up to 2 hours.


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