I don't have a 14oz ramekin - what should I do?

You can also use a 12oz ramekin or soufflé dish. If you don't have anything around that size, divide the soufflé batter between 2 6oz or 2 8oz ramekins, and bake for 13-14 minutes

Why did my soufflé collapse (or not rise)?

There are several reasons why a soufflé may collapse, including under-beaten egg whites, overcooking, or opening the oven door too soon. To avoid this, be sure to follow the recipe instructions carefully and resist the temptation to open the oven door while baking.

Why is my soufflé grainy?

This can happen if you overwhip and split egg whites. It can also happen if you don't fold in the egg whites properly and leave some specks.

Can I prepare the soufflé in advance?

It's not recommended to make a soufflé in advance, as it's best baked and served immediately. You can prepare the ingredients ahead of time and make the soufflé before you need to serve it.

Can I use milk chocolate instead of dark chocolate in my soufflé ?

While dark chocolate is typically used in chocolate soufflés, you can use milk chocolate if you prefer a sweeter taste. Just keep in mind that the flavor and texture may be slightly different.

Can I freeze chocolate soufflé ?

It's not recommended to freeze a soufflé , as it will likely lose its texture and become dense when reheated. It's best to make and enjoy your soufflé fresh.

What is a substitute for eggs in chocolate soufflé ?

There are eggless soufflé recipes which use aquafaba instead of meringue - I suggest following those instead of modifying this recipe.

Why did my soufflé crack?

It is normal for soufflé to lightly crack while baking, don't worry. Large cracks can occur from opening the oven door too soon, or from overbaking.

What is the substitute for cream of tartar?

You can skip cream of tartar as long as you follow all the other tips for perfecting meringue.

If I don't have ramekins, what can I bake the souffle in?

You can bake the souffle in an oven proof glass or ceramic bowls for the closest result to a ramekin. If you don't have those either, you can use a muffin pan!

Easy Single Serve Chocolate Soufflé

Name: EASY SINGLE SERVE CHOCOLATE SOUFFLE
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 3 tbsp unsalted butter (43g); 3 oz dark chocolate (60% cocoa is ideal) (85g); 1/4 tsp instant coffee; Pinch of salt; 2 large eggs, separated; 1/8 tsp cream of tartar; 2 tbsp granulated sugar (27g)

Description

An easy single serve chocolate souffle recipe which comes together in just 40 minutes!

Ingredients

3 tbsp unsalted butter (43g)
3 oz dark chocolate (60% cocoa is ideal) (85g)
1/4 tsp instant coffee
Pinch of salt
2 large eggs, separated
1/8 tsp cream of tartar
2 tbsp granulated sugar (27g)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400F (conventional, bottom rod)
Prepare a 14oz ramekin by generously brushing with butter and dusting with some granulated sugar. Shake off the excess
Mix the chocolate, butter, salt and coffee powder in a heatproof bowl. Heat over a double boiler and stir until the chocolate and butter melt, and a smooth shiny mixture forms. Take off the heat and set aside
Separate the eggs, taking care not to let any yolk into the egg white
Place egg whites in a clean bowl. Mix at medium speed using an electric beater until they look really frothy / foaming (about 1-2 minutes). Now start adding the sugar, a little at a time, while continuing to whisk at medium speed. Keep whisking for several minutes until you get a shiny, glossy, and stiff meringue. The meringue should form stiff peaks that stand up straight
Add the yolks to the chocolate mixture now, and whisk to combine
Add a third of the meringue into the chocolate mixture, and use a spatula to gently and slowly fold, taking care not to knock out the air. Now add the remaining meringue and continue to gently fold until the egg whites are incorporated. Do not overmix
Transfer the batter to the prepared ramekin and spread it out. Use a knife to make a gap along the edge so the batter at the top is not touching the edges of the ramekin (see image shared above)
Put into the oven, and turn the heat down to 375F immediately
Bake for 18-20 minutes until the souffle has a thin crust on top and wobbles very lightly in the center
Serve with powdered sugar and any topping of choice, and enjoy while still warm!

Notes

If using 2 6oz or 8oz ramekins instead, bake for 13-14 minutes.

Prep Time: 20 min
Cook Time: 20 min
Category: Dessert
Cuisine: French