Soufflés are just absolutely dreamy, aren’t they? Warm, gooey chocolate is the sweetest indulgence – and it’s like you’re getting a little taste of heaven with every bite. Chef Dustin has shared with us his popular flourless chocolate soufflé recipe, one that is very easy for even the most beginning bakers to replicate to perfection. Try it out now!
- 6 tablespoons unsalted butter
- 4 ounces Cachet premium dark chocolate or semi-sweet chocolate
- ¾ cups sugar
- 1 ¾ tablespoons cornstarch
- 2 eggs + 2 egg yolks
1. Combine sugar and cornstarch in mixing bowl.
2. In a separate bowl, whisk 2 eggs + 2 egg yolks.
3. Melt butter and chocolate under low heat. Use a double boiler if it is available to you.
4. Add hot mixture of chocolate and butter to the sugar and cornstarch mixture. Whisk until thoroughly combined and sugar begins to melt.
5. Slowly whisk in egg mixture into the chocolate just until smooth. Refrigerate overnight.
1. Preheat oven to 400 degrees.
2. Place mixture into round, bottomless molds (can substitute with 8 ounce tomato cans) on a baking sheet.
3. Line inside of molds and baking sheet with parchment paper. Bake until top and sides begin to set, approximately 20-23 minutes. Remove from oven and gently slide mold from soufflé using a butter knife.
4. Serve hot with fresh fruit, whip cream, or ice cream, if desired, and enjoy!
Be sure to serve these hot, fresh out of the oven. They’re great with the addition of fresh fruit, whip cream, or ice cream on the side so play it up! Show off your skills with this flourless chocolate souffléand no longer will you be considered an amateur baker!