These double chocolate souffles from David Lebovitz are individual desserts that are incredibly easy to make from dark chocolate, milk, sugar, whiskey, and eggs. Simple and sophisticated.
David Lebovitz, baker and blogger extraordinaire as well as creator of these double chocolate soufflés, credits a similar soufflé with his passion for baking. “I truly believe that I began my baking career the very same evening that my parents decided that I was old enough to stay home without a babysitter. It was the era of TV dinners, so I was occasionally left with a rock-hard frozen aluminum rectangle for dinner. One night, unsatisfied with the tiny square of dessert offered, I opened my mother’s favorite cookbook, and lo and behold, I discovered a recipe for an exotic-sounding chocolate soufflé. All of the ingredients were in the house. Using a Pyrex measuring cup as a soufflé dish, my career was born.” We find that first foray into baking of David Lebovitz quite commendable. And if this is your first foray into baking, rest assured, it’s an easy entry. Originally published July 4, 2004.–Renee Schettler Rossi
Double Chocolate Soufflés
- Quick Glance
- 20 M
- 45 M
- Makes 6 soufflés
Special Equipment: Six 4-ounce ramekins or 6-ounce custard cups
- Butter, for the baking dish(es)
- 5 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup milk, preferably whole
- 6 tablespoons granulated sugar
- 2 teaspoons whiskey, or 1 teaspoon vanilla extract
- 3 large egg yolks
- 4 large egg whites
- 1 1/2 ounces bittersweet or semisweet chocolate, very coarsely chopped, or 1/3 cup chocolate chips
- Confectioners' sugar or cocoa, for sprinkling (optional)
- 1. Butter six 4-ounce ramekins or 6-ounce custard cups. Place them on a rimmed baking sheet. Preheat the oven to 400°F (205°C).
- 2. In a large heatproof bowl placed over a pan of simmering water, heat the 5 ounces chopped chocolate and the milk until the chocolate melts. Do not let the bottom of the bowl touch the simmering water or the chocolate may scorch. Remove the pan from the heat and whisk in 3 tablespoons sugar, the whiskey, and the egg yolks. Let cool to room temperature.
- 3. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they’re foamy and begin to hold their peaks when the beaters are lifted, 3 to 4 minutes. Gradually beat in the remaining 3 tablespoons sugar, beating until the whites form soft, droopy peaks.
- 4. Using a spatula, gently fold the beaten egg whites into the chocolate mixture, mixing until the whites are almost completely incorporated and almost no trace of white remains. Fill each ramekin or custard cup halfway with the soufflé mixture. Sprinkle with the coarsely chopped chocolate or chocolate chips. Add enough of the remaining batter to fill each ramekin or custard cup almost to the top.
- 5. Bake for 14 minutes, or until the soufflés appear firm yet are slightly jiggly when nudged. They should be very soft when you remove them from the oven. Serve immediately, with a dusting of confectioners’ sugar or cocoa, if desired.