Soufflé is a very delicate pastry, one might even say airy. Soufflé recipes differ from each other both in preparation technology and ingredients. One of the most delicious is chocolate soufflé. It combines all the delicacy of this pastry, and the pronounced chocolate taste is simply magnificent.

Soufflé is prepared for different purposes: it can be either a stand-alone dessert or used to make a cake. In this article we will tell you soufflé recipes for both options. Let's start with how to make this chocolate treat. Its recipe is very simple.

When talking about soufflé among women, many prefer to change the topic, because they believe that this pastry is not their strong point. And all because soufflé is a capricious “substance”, and with the slightest mistake in the cooking process it may not rise in the oven or it may “fall” sharply.

The recipe that we will share with you, if followed correctly, prevents the “falling” of a small cake. And in the end you will get an airy, chocolatey deliciousness. To prepare it, stock up on the following:

• 140 grams of good dark chocolate;
• 2 egg yolks;
• 4 egg whites;
• 50 grams of butter;
• 70 grams of sugar.

It should be noted that for an ideal dessert, all products must be of good quality. The recipe also emphasizes that everything should be at room temperature. So, first of all, let’s prepare the containers in which we will bake the dessert. We grease them with butter and then pour sugar into them. Then immediately pour it out. As a result, you got plates with sugar crumbs inside. We put them in the refrigerator and proceed directly to cooking.

Print out the chocolate and break it into pieces. Place in a saucepan or bowl and heat in a water bath. When the chocolate has become liquid, add sugar and butter. We stir and wait until everything melts and mixes together and becomes homogeneous. After this, remove the chocolate from the bath and wait until it cools to room temperature. Attention: we do not use hot chocolate!

We put our egg yolks into warm chocolate. Try to keep them without any protein at all. Mix everything until the yolks are completely mixed with the chocolate mixture.

Then we beat our egg whites. How you do this - with a whisk or a mixer - is up to you. But keep in mind that they should make good elastic peaks. The fluffier the whites are, the fluffier the baked goods themselves will be.

When the whites are ready, the next step in preparation is to stir them into the chocolate. This needs to be done simply with jewelry accuracy. Firstly, we do not add the proteins all at once, but gradually in several parts. Having placed them in the chocolate, we stir it first on the surface, and then, little by little, stir it into the whole mass. We do this with smooth movements in a circle. As a result, you should get an appetizing, airy mass. Of course, homogeneous.

We carefully pour it into our baking dishes, which we take out of the refrigerator. Next, we take a regular towel, fold it several times and place it on the table. We hit it sharply with the bottom of the plate with the mass. Then, using a knife, very carefully slightly separate it from the walls of the vessel. We carry out all these manipulations so that the baked goods rise.

After this, we send our future dessert to a preheated oven at a temperature of 200 degrees. We wait about seven minutes. Another important point: do not open the oven for seven minutes, otherwise everything will “fall”. Then take it out and serve it on the table. You can decorate the chocolate soufflé with powdered sugar on top. The recipe also says that it will be very tasty if you put chocolate ice cream on top.

Soufflé as a base

Very often this pastry is used to make a cake. In principle, the soufflé recipe for such purposes is practically no different from a regular, independent dessert. But, there is an option for preparing it without baking, freezing it in the refrigerator. To do this, you need to mix three yolks with 70 g of sugar and a teaspoon of vanilla sugar. Next, pour this into warm milk and cook in a water bath until thick. When everything has cooled, add gelatin (10g) pre-soaked in water. Add whipped cream and a tablespoon of cocoa. Mix everything thoroughly, pour into the mold and place in the refrigerator for three hours. After time, the chocolate soufflé for the cake is ready.

As you can see, the recipe for a classic souffle for a cake is interesting and simple.

Video recipe for making chocolate soufflé

Sweets are something that is very difficult to give up. There are times when you crave something sweet, but you don’t want to overload your body with a heavy dose of sugar. This problem can be solved by preparing a delicious and light treat. Remember soufflé candies? This is a delicate, weightless filling dipped in chocolate. Prepare soufflé at home, serving it in cocotte makers. This dessert can become one of your family's favorites.

From the history

Soufflé is a French word meaning “breath.” The fact is that during the baking process, the prepared air mass rises greatly under the influence of temperatures. Then lowered as soon as the product is removed from the oven. This process is similar to breathing and the romantic French called the delicacy “soufflé”. The first dessert recipes appeared in the 18th century in French cookbooks. They may differ slightly from each other, but one thing remains the same - it should be an egg mixture well beaten to strong peaks with various confectionery additives. Our recipe is as close as possible to the classic one. We offer a step-by-step algorithm on how to prepare chocolate soufflé.

Real chocolate soufflé recipe

Ingredients:

• Dark chocolate with 70% cocoa – 150 g.
• Flour – 20 g.
• Egg whites – 6 pcs.
• Egg yolks 3 pcs.
• Heavy cream – 2 cups
• Powdered sugar – 100 g.
• Vanilla extract – 1 tsp.
• Butter – 70 g.
• Cocoa powder – 2 tsp.
• Cinnamon for sprinkling - optional
• A pinch of salt

1. Separate the egg whites from the yolks. Do this carefully, because a small ingress of yolk into the egg white mixture will prevent it from whipping to peaks. By the way, for the same reason you need to use only dry dishes for whipping. A drop of water can ruin your future chocolate soufflé. It is better to use fresh eggs. Only fresh egg whites can be whipped to a strong consistency.
2. Chop the dark chocolate with a knife and place the pieces into a fireproof container. Place in a water bath. Stir until smooth. Dissolve 50g of butter in the chocolate and continue stirring until the mixture becomes glossy. Remove the mixture from the heat and cool.
3. Stir the egg yolks into the chocolate mixture. Make sure it's really cool, otherwise the yolks will curdle. Add flour there and stir until the lumps disappear.
4. Prepare whipped cream. Take heavy cream, mix it with vanilla extract. Beat them with a mixer at high speed. You can use a hand mixer, but it will take a lot of time. The mass should not be too strong. Place it in the refrigerator for a while.
5. Separately, beat the whites until foam forms, continue to work with the mixer for no more than a minute. Add powdered sugar and add salt. Proven recipes recommend placing a container of egg whites over steam and continuing to beat until the lumps of powder are completely dissolved. Remove from the water bath and continue whisking until the mixture becomes thick.
6. Using a silicone spatula, fold the egg white mixture into the chocolate mixture in batches. Mix well each time using a turning motion.
   Fold in the cooled whipped cream in the same manner. Many people are interested in how to make sure that the whites do not fall off during the stirring process. They need to be transferred into the chocolate-protein mass in portions and mixed with turning movements, grabbing the mixture from the edges and moving it to the center of the container.
7. Cover the container with the chocolate souffle preparation with cling film, but in the meantime, if you wish, you can use the recipe for chocolate sauce for dessert. Heat some heavy cream, but do not bring to a boil. Grate a small amount of dark chocolate and melt it in the hot cream.
8. Prepare the cocotte makers in which you will bake the chocolate soufflé. Grease the inside of the portioned pots with the remaining butter. Don’t skimp, the thicker the walls, the easier it will be for the chocolate soufflé to rise. Dust the molds with cocoa powder.
   Place the mixture into the pots, periodically tapping the bottom of the mold on the table. This is necessary in order to avoid the formation of air voids in the mixture. Otherwise, the dough will not rise and will not look aesthetically pleasing. Some recipes recommend layering the mixture to the top of the cocotte pan. They are motivated by the fact that the soufflé will rise very much, and maybe not even fall. But that's not true. A properly prepared soufflé will definitely fall off - that's true. And by pouring the mixture to the very edges, you risk that the dough will simply run away. I don't want my efforts to go to waste. Therefore, fill ¾ of the container.
9. The chocolate soufflé does not take long to prepare - 15 minutes and can be served. Place the cocotte makers in a preheated oven at 180 degrees. Somewhere towards the middle of the cooking time, increase the temperature to 200 degrees. During this time, you can watch the dessert “grow”. Quite an interesting sight. It is advisable to serve it piping hot, because this delicacy is so airy that its cap immediately falls off.
10. Before serving the sweets to the table, have time to make a few beautiful touches. For example, if you wish, you can sprinkle with cinnamon, cocoa or powdered sugar, mint leaves, or put the cocotte maker on a plate and put a couple of scoops of ice cream on it.

There are housewives who are afraid of a fiasco when baking a soufflé. In this case, you can use the freezing method. Do everything exactly as in this recipe, provided you omit the flour. If desired, add gelatin or agar-agar, previously diluted in cold water, squeezed and warmed, for a more stable form. Pour the mixture into portioned molds and refrigerate for several hours. You can serve it in cocotte makers, but most often the bottom and sides of the mold are dipped in hot water for a minute and after that it’s easier to put the soufflé out by simply tipping it onto a plate.

There is another way to serve: cut the frozen soufflé into bars and dip in melted chocolate, then refrigerate for several hours. Thus, you will get homemade soufflé sweets that are in no way inferior to store-bought ones.

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Step 1: Prepare the chocolate.

Pour about half the volume into a larger saucepan and put it on the fire, we need boiling water. Meanwhile, break the chocolate bar in your hands into as small pieces as possible and put them in a second saucepan (the smaller one). Grate the butter on a medium grater and add to the chocolate. It is best to use frozen so that it does not melt during the grating process. As soon as the water boils in the saucepan, place the smaller saucepan directly into the boiling water and, stirring constantly with a tablespoon or wooden spatula, melt the chocolate along with the butter. Important, so that the chocolate mixes well with the butter. As soon as the mass has become homogeneous, turn off the heat.

Step 2: Prepare the remaining ingredients.

Beat three eggs into a separate bowl and add granulated sugar. Gently mix with a mixer until the egg mass is homogeneous.
Don't beat it, but just mix well. Then add cocoa powder (mixed), flour (mixed) and milk in order.
The next step is to mix the chocolate mixture with the egg and milk mixture.
If the chocolate has frozen a little, you can warm it up again in a water bath.

Step 3: prepare the soufflé.

Fill the molds with the resulting chocolate mixture to approximately 3/4 of their volume. Then place them in the freezer for about 60 minutes.
Turn on the oven and set the temperature to 170 degrees. We are waiting for it to warm up well. Then (after an hour) remove the molds from the refrigerator, place them on a baking sheet and place it in a preheated oven for about 15 minutes. It is very important not to overbake the soufflé, otherwise there will be no semi-liquid chocolate inside. The photo below clearly shows how the chocolate vulcanizes inside the soufflé.

Step 4: serve.

Take the finished juicy soufflé out of the molds, transfer it to a dish, pour cream over it and serve! Bon appetit!

Instead of a mixer, with the proper skill, you can also use a regular whisk.

The soufflé can also be served cold. In this case, it goes well with ice cream (not chocolate).

A stunning dessert, tender, incredibly tasty, exquisite. This chocolate delight, prepared according to our recipes, will not take much time if you follow the instructions correctly.

You don’t have to be a chef to prepare the most delicate, airy delicacy at home.

For this you will need:

• 120 g chocolate (dark);
• 90 g butter;
• 2 yolks;
• protein - 4;
• 1.5 tsp wine vinegar (or lemon juice);
• 100 g sugar;
• 2 tsp. vanilla extract;
• salt, butter and sugar, just a little for greasing the molds.

Before making chocolate soufflé, you should prepare the molds. The molds have ledges along the edges to make the caps more fluffy and the soufflé to rise smoothly and evenly.

If there are no special forms, heat-resistant cocotte makers will come in handy.

Preparation.

1. Grease the molds with butter, sprinkle with granulated sugar (the finer the better) to cover the bottom and walls with a thin layer. Remove excess sugar from the edges. We put the forms on the refrigerator shelf to await their due date.
2. The whites (you will need 2 times more of them) must be separated from the yolks.
3. Melt the chocolate and butter in a water bath or in the microwave. Remove from heat, preferably pour the mixture into a deep cup, add vanilla extract, yolks; add salt and mix everything well.
4. Beat the whites at medium speed, add wine vinegar to make the meringue stronger and more stable. When a light foam forms, gradually add sugar. Increase the speed to maximum and beat the whites until stiff peaks form.
5. Carefully combine the thick meringue with the chocolate mass. Mix thoroughly.
6. Pour into molds, leveling the top with a knife or spatula. Using a dry, clean finger, clean the edges of the mold.
7. Place in the oven, preheated to 200 degrees, for a quarter of an hour.

Note! It is not recommended to open the oven and look at it ahead of time, otherwise the soufflé will fall off.

The chocolate miracle is ready. It turned out fluffy, and the caps were deliciously browned.

Sprinkle with powdered sugar before serving.

Cooking with cherries and liqueur

Fans of drunken cherries with chocolate will appreciate this unusual dessert. The great advantage of this delicacy is that it can be made ahead of time: frozen in molds and baked when it’s time for dessert.

Ingredients:

• 250 g dark chocolate;
• 100 g butter;
• 50-60 g cherries (frozen or fresh);
• 1.5 tbsp. l. liqueur (rum, cognac, balsam);
• 80 g granulated sugar;
• 3 yolks;
• 4 squirrels;
• a little salt and chili pepper.

Let's start cooking.

1. Cut the berries into small pieces and pour liqueur over them.
2. Add butter to the chocolate, broken into slices, and place in a water bath. To stir thoroughly.
3. Add 6 tbsp to the berries. l. liquid chocolate, mix and place in the freezer. When the mixture thickens, form balls the size of a walnut, and put them back in the freezer for half an hour.
4. Pour the yolks and pepper into the unused part of the melted chocolate, beat with the mixer running at maximum. The mixture will become light and light.
5. Add salt to the whites and beat separately until stiff peaks form, slowly adding sugar. Combine with chocolate mixture, maintaining a smooth consistency.
6. Grease the molds with a piece of butter and dust with sugar. Pour in ½ of the mousse, then place a ball of cherries with chocolate, fill the mold with the rest of the mousse on top. Place in the freezer for 4-5 hours.

Important! If you plan to store the soufflé for more than 5 hours, cover the molds with plastic so that the dessert does not absorb odors and dry out.

When the time comes, bake in an oven preheated to 200 degrees for 15 minutes.

The result is a fairy tale dessert: on top there is a delicious crust, under which there is hot chocolate with cherry syrup. After such a delicacy you want to hug the whole world.

How to make chocolate curd soufflé

In order to prepare this most delicate delicacy, you will need:

• cottage cheese - 300 g;
• flour - 60 g;
• cocoa powder - 3 tbsp. l;
• granulated sugar - 100 g;
• eggs - 5 pcs.;
• butter (for greasing the molds).

The curd and chocolate soufflé is prepared quickly.

1. Pour sugar into the cottage cheese, add egg yolks, flour and cocoa. Mix thoroughly with a fork.
2. The oven is already turned on and heating up to 200 degrees. Beat the whites separately in a mixer.
3. We combine the whites with the main curd mass, mix very carefully so that the whites do not fall off.
4. Grease the molds with oil and fill with the mixture (not to the brim). Send to bake for 20 minutes.

The dessert turned out very tasty and light.

With gelatin and fruit

This delicacy is perfect for breakfast for those who are watching their figure.

Ingredients:

• cottage cheese - half a kilogram;
• any berries (fresh or frozen) - 1.5-2 cups;
• 6-8 tbsp. l. Sahara;
• 300 ml milk;
• 20 g gelatin.

Preparation.

1. Pour gelatin into a bowl, pour in milk (1 glass), leave to swell for half an hour.
2. Mix cottage cheese with the addition of ½ cup of milk, sugar and berries in a mixer.
3. Pour half a glass of milk into the swollen gelatin and place on the fire. Continue stirring until the gelatin is completely dissolved. Combine with berry-curd mass. Mix.
4. Pour into molds.
5. Place in the refrigerator for 3-4 hours.

The result is a light, airy soufflé with a delicious taste.

Chocolate soufflé Bird's milk

This amazingly tasty treat resembles ice cream. Prepare chocolate soufflé with gelatin.

Ingredients:

• 400 g 35% cream;
• 2 tbsp. l. powdered sugar;
• 300 g 25% sour cream;
• 200 g sugar;
• 300 ml milk;
• 20 g vanilla sugar;
• 20 g gelatin (instant).

For the glaze:

• 2 (200 g) packages of chocolate glaze;
• 10 g gelatin;
• 50 ml water for glaze; 150 ml - for gelatin.

Preparation.

1. Mix milk, instant gelatin, vanilla sugar together and put on fire. Stirring constantly, bring to a boil, but do not boil!
2. Thoroughly beat the cream with a mixer, starting at minimum speed and increasing to maximum. Add powdered sugar during the process. You should get thick, stable cream.
3. In a separate bowl, beat sugar with sour cream. Add cream.
4. Combine the cooled milk with gelatin with the milk mass and mix gently.
5. Pour the soufflé into a mold where it will harden. Cover with a lid or film and place in the refrigerator for 3 hours.

Prepare chocolate glaze. It is also made with gelatin.

1. Pour gelatin into a bowl and add warm water. Set aside to allow the mixture to swell and cool.
2. Use store-bought chocolate frosting or make it with cocoa powder. To do this, pour the dry glaze into a bowl, add water (the proportions are indicated on the packaging), and mix.
3. Combine the glaze with gelatin and mix thoroughly. Pour glaze over the frozen soufflé and put it in the refrigerator for 3-4 hours.

Chocolate soufflé “Bird's Milk” turned out to be very tender, reminiscent of ice cream in taste.

Soufflé can be consumed not only as an independent dessert, but also used in baking cakes. Making a chocolate soufflé for a cake is not difficult, even if cooking is not your thing.
The main thing is to cook with pleasure and not be afraid of your own fantasies.

Calories: Not specified
Cooking time: Not indicated

The basis of a delicious chocolate dessert is crumbly cookies mixed with butter and cocoa. The soufflé is made from soft cottage cheese, chocolate, cream and gelatin. A very tasty and very chocolate dessert, easy to prepare, spectacular and festive. It can be prepared in portions, in small molds, or made into a cake using a springform baking pan. If you are preparing a soufflé cake, then the proportions need to be doubled; in the recipe, the calculation of the products is given for two desserts, which were prepared in molds with a diameter of 10 cm.

Ingredients for the dessert base:

- crumbly cookies (such as “Baked milk”) – 150 g;
- butter – 50-70 g;
- milk – 3-4 tbsp. l;
- cocoa powder – 1 tsp.

For the chocolate soufflé:

- black or milk chocolate – 50 g;
- sugar – 4-5 tbsp. l;
- fatty pasty cottage cheese – 350 g;
- cream – 100 ml;
- instant gelatin – 1 tbsp. l;
- vanilla sugar – 1 sachet (optional).

How to cook with photos step by step

To prepare the base for a no-bake chocolate soufflé, you will need soft, crumbly cookies. Of the ready-made ones, we can recommend “Baked milk” or “Pinocchio” without nuts. Or you can bake it. Crush the cookies and transfer to a blender. Grind into very fine crumbs, almost into flour.




Mix crushed cookies with cocoa powder. Add softened butter.




You should get a viscous, slightly sticky mass, reminiscent of plasticine in density. If it crumbles and does not hold its shape, pour in a little milk. Stir in the milk and try to make a flat cake out of the “dough”. If necessary, add more milk.






When the mass acquires the desired density and plasticity, place it in small molds or in a springform baking dish. Use your fingers to smooth the entire surface into an even layer. Place the molds in the refrigerator for 1 hour until the base has completely hardened.




Break the chocolate into pieces, place in a ladle and melt in a water bath until liquid.




If you want the soufflé to be tender and not very dense, add a little less than a tablespoon of gelatin. For a denser chocolate soufflé, you will need 1 full tbsp. spoon of gelatin. Pour 3 tbsp into gelatin. l. water at room temperature, dissolve gelatin in a water bath. You need to heat it until the gelatin becomes liquid. Cool slightly.






Add sugar and a bag of vanilla sugar to the cottage cheese.




Pour in cream - fat content not lower than 20%. Beat everything with a blender into a fluffy creamy mass.




Add melted chocolate to the curd cream. Beat the mixture thoroughly again. Pour in warm gelatin (the curd mass should be slightly warm) and immediately beat with a blender so that the gelatin disperses evenly and does not form lumps.




Remove the molds with the base from the refrigerator. Leave at room temperature for 10 minutes. Fill with the prepared soufflé and smooth the top. Place in the refrigerator again for 3-4 hours until the soufflé is completely set. For larger cakes, refrigerate overnight or for 10-12 hours.






Remove the molds from the frozen soufflé. If the shape is dense, go along the walls with a knife. It is easy to bend the silicone or plastic mold away from the walls without using a knife. Trim the base and remove crumbs from the plates.




Decorate the no-bake chocolate soufflé with sprinkles or grated chocolate and cocktail cherries. Serve dessert at room temperature or slightly chilled.

And be sure to try it