If Cupid is the poster child for Valentine’s Day, then chocolate is the language of love! Oh chocolate fondant soufflé, you had me at hello….
I only have one rule when it comes to dessert. If I’m going to spend my precious calories on something so utterly sinful that requires 30 minutes on the treadmill post ingestion, then it had better be worth it! When you eat dessert, it should be soooo delicious that all dinner conversations come to a screeching halt! That means total silence, a few ecstatic murmurs, and facial expressions that convey sheer delight. My chocolate fondant soufflé does exactly that, and ticks all the right boxes when it comes to the ultimate sweet indulgence.
With February 14th on the horizon, it’s the perfect time to dig your chocolate stash out of hiding. A cross between a chocolate soufflé and a chocolate fondant, this dessert is gooey, decadent, and delicious. In fact, this very recipe was the subject for my first masterclass at Bloomingdale’s in the Dubai Mall last weekend.
You’ll know that your souffle is ready when the edges are set and the center jiggles slightly when you shake it (do this gently!). Although it rises upon baking, it quickly starts to fall when it gets to room temperature. That’s ok! Once you break through the puffed up exterior shell, you’ll discover a hot, molten, liquid of chocolate lava lurking beneath the surface. It’s a chocolate lover’s dream…
This recipe is perfect for 4 to 6 people, or a romantic (and greedy) dinner for 2!
Chocolate Fondant Soufflé Recipe (4 to 6 portions)
Equipment – Baking Dishes:
- Six 3-inch ramekins or a 6-inch (4-cup capacity) ceramic soufflé dish
- 200 grams dark chocolate (52 to 70 percent cocoa solids)
- 150 grams butter (plus more for greasing the soufflé dish or ramekins)
- 110 grams granulated sugar
- 5 large egg yolks, at room temperature
- 6 egg whites, at room temperature
- 2 tablespoons cocoa powder
- A pinch of salt
- Vanilla ice cream (optional – I will be sharing my recipe in my next post)
Preheat your oven to 180 degrees Celcius (350 F).
Grease six ramekins or soufflé dish with a little butter.
Melt the chocolate with the butter in a bowl over simmering water or a double boiler. Note that the water should not touch the bottom of the bowl since your chocolate can burn.
Remove the chocolate from heat and let cool slightly.
Meanwhile, whisk the egg yolks with an electric mixer. Gradually add the sugar, until the mixture is pale and develops volume – about four minutes.
Slowly pour the egg mixture into the chocolate and stir to combine. Gently sprinkle in the cocoa powder and stir.
Whisk the egg whites with a pinch of salt until stiff peaks form. Fold into the chocolate mixture in three additions. *If you fold in all the egg whites at once it will be difficult to incorporate into the chocolate evenly.
Pour the mixture into your soufflé dish or divide among ramekins. Put the dish or ramekins on a baking sheet and bake at 180 degrees C. (Tip – the baking sheet will make it easier to remove the ramekins or soufflé dish from the oven)
If using an individual soufflé dish, it should take 18 to 20 minutes.
If using ramekins, it should take 10 to 12 minutes.
Your soufflé is done when it puffs up and jiggles in the center. The dishes will be very hot, make sure to use an oven mitt when taking out and warn you guest(s). If using the soufflé dish, scoop out the fondant into individual bowls.
Serve immediately with a scoop of vanilla ice cream if desired. Enjoy the indulgence!
Chocolate fondant soufflé photos by Lidija’s Kitchen