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)
- 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.
- 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.
- 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.
- 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.
- 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
- 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.