Next to chocolate lava cake, DP’s favorite chocolate dessert is probably chocolate souffle. I love chocolate souffle too. Despite its light and airy texture, it manages to pack a deep chocolate taste that really satisfies those chocolate cravings.
The only thing I don’t like about souffle is that it deflates so fast. It’s hard to even get a good picture in before it deflates. Most of the souffle recipes I’ve tried require beating egg whites separately, which causes the cake to rise when baked. I recently found a recipe that does not require you to separately beat the egg whites and egg yolks.
The souffle didn’t rise as high as previous ones I’ve made, but it still came out tasty. I prefer the recipes I’ve tried in the past requiring beating the egg whites separately, but this may be a good one if you are in a time crunch. You can view the recipe here.
Some notes about baking:
1. It helps to have a stand mixer because you will be beating the eggs for a few minutes so that they rise in volume.
2. Try not to open the oven door while they are baking as this will cause them to deflate too fast. Instead, if you need to check on them, use your oven light.
3. Souffles are best served immediately as they begin to deflate seconds after they leave the oven. Plus they are meant to be eaten hot, while the inside is still a little runny.