Indulge in the exquisite world of Gordon Ramsay’s Chocolate Souffle, where the alchemy of butter, chocolate, eggs, vanilla extract, and sugar come together to create a symphony of flavors and textures. In just about 30 minutes, you can conjure this culinary masterpiece that generously serves four fortunate souls.
More Gordon Ramsay Recipe:
💗 Why You’ll Love This Chocolate Souffle Recipe:
- Chocolate Souffle is a delectable dessert that’s easy to make.
- It’s rich, chocolatey, and impresses your guests every time.
- You’ll savor every bite of this indulgent treat.
❓ What Is Gordon Ramsay Chocolate Souffle Recipe?
Gordon Ramsay Chocolate Souffle is a luscious dessert made with butter,semi-sweet chocolate, eggs (separated), pure vanilla extract, salt, cream of tartar, and granulated sugar. It’s a heavenly treat with a rich chocolate flavor and a light, airy texture, perfect for indulging your sweet tooth.
📜 Gordon Ramsay Chocolate Souffle Ingredients
Soufflé Batter
- 4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped*
- 3 large eggs, separated*
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 Tablespoons (38g) granulated sugar
Prepping The Ramekins
- 1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
- 4 teaspoons (16g) granulated sugar
🎂 How To Make Gordon Ramsay Chocolate Souffle
- Combine 4 tablespoons of butter and chopped chocolate. You can do this in a microwave or a double boiler. Microwave in short 20-second bursts until fully melted and mixed. Let it cool for 3-5 minutes.
- Whisk in egg yolks, vanilla extract, and a pinch of salt into the chocolate mixture. Set it aside.
- In a clean bowl, use a hand mixer or stand mixer with a whisk attachment to beat the egg whites and a touch of cream of tartar. Whip until soft peaks form, which should take about 2 minutes.
- While still mixing on high, slowly add sugar in three portions, about 1 tablespoon at a time. Beat for 5 seconds before adding more. Keep going until you have stiff, glossy peaks. Don’t overbeat.
- Gently fold the whipped egg whites into the chocolate mixture. Do this in three separate additions, making sure it’s well combined each time.
- Refrigerate the batter for 5-10 minutes while you preheat the oven to 400°F (204°C).
- Coat four 6-ounce ramekins with butter and then sprinkle with granulated sugar, ensuring every inch is covered. Place ramekins on a baking sheet.
- Spoon the batter evenly into the ramekins. Smooth the tops and create a little “channel” between the batter and the rim. You can wipe the edges clean if you like, but it’s optional.
- Put the baking sheet in the oven and immediately lower the temperature to 375°F (191°C). Bake for 13-14 minutes. The edges should be set, and the center slightly jiggly.
💭 Recipe Tips
- Melt Chocolate Gently: When melting the chocolate and butter, do it in short bursts (20 seconds) to avoid overheating. Stir after each burst until fully melted and combined.
- Separate Eggs Carefully: When separating the egg yolks from the whites, make sure no traces of yolk get into the whites. Even a small amount of yolk can hinder proper egg white whipping.
- Chill the Batter: Refrigerate the batter for a short time (5-10 minutes) as you preheat the oven. This brief chilling helps with the souffle’s rise.
🍒 What To Serve With Chocolate Souffle?
chocolate souffle can be served with a scoop of vanilla ice cream or a dollop of whipped cream can provide a creamy contrast to the rich chocolate flavor, Fresh berries, such as raspberries or strawberries, can add a touch of tartness and freshness to balance out the sweetness of the souffle.
🎚 How To Store Chocolate Souffle?
- In the fridge: Place chocolate souffles in an airtight container and store them in the refrigerator for up to 3 days.
- In the freezer: Freezing chocolate souffles is not recommended, as it will significantly alter the texture and taste of the dessert.
🥵 How To Reheat Chocolate Souffle?
- In the oven: Place chocolate souffle on a baking sheet and reheat for about 5-7 minutes at 350°F, or until heated through.
- In the microwave: reheat the chocolate souffle in the microwave with 50% power for 1-2 minutes.
FAQ’S
Can I Use Dark Chocolate Instead Of Semi-sweet In The Recipe?
Yes, you can use dark chocolate as a substitute for semi-sweet in the recipe it will result in a richer and slightly less sweet soufflé. Adjust the sugar to taste if needed.
Why Is Cream Of Tartar Used in Gordon Ramsay’s Chocolate Souffle?
Cream of tartar is used to stabilize the whipped egg whites, which is crucial for achieving the desired light and airy texture in the soufflé.
What Should The Texture Of The Soufflé Be Like When It’s Done?
When the soufflé is done, it should have set edges and a slightly jiggly center this combination of textures creates the perfect soufflé experience.
How Do I Prevent My Soufflé From Sticking To The Ramekins?
To prevent the soufflé from sticking to the ramekins, generously coat them with soft butter and ensure that the granulated sugar is evenly distributed, covering every inch of the inner surface.
Try More Gordon Ramsay Recipe:
Gordon Ramsay Chocolate Souffle Nutrition Fact
- Calories:298
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 6g
- Cholesterol: 116mg
- Sodium: 81mg
- Total Carbohydrates: 23g
- Dietary Fiber: 4.9g
- Sugars: 14g
- Protein: 10g
Gordon Ramsay Chocolate Souffle
Description
Indulge in the exquisite world of Gordon Ramsay’s Chocolate Souffle, where the alchemy of butter, chocolate, eggs, vanilla extract, and sugar come together to create a symphony of flavors and textures. In just about 30 minutes, you can conjure this culinary masterpiece that generously serves four fortunate souls.
Ingredients
Instructions
- Combine 4 tablespoons of butter and chopped chocolate. You can do this in a microwave or a double boiler. Microwave in short 20-second bursts until fully melted and mixed. Let it cool for 3-5 minutes.
- Whisk in egg yolks, vanilla extract, and a pinch of salt into the chocolate mixture. Set it aside.
- In a clean bowl, use a hand mixer or stand mixer with a whisk attachment to beat the egg whites and a touch of cream of tartar. Whip until soft peaks form, which should take about 2 minutes.
- While still mixing on high, slowly add sugar in three portions, about 1 tablespoon at a time. Beat for 5 seconds before adding more. Keep going until you have stiff, glossy peaks. Don’t overbeat.
- Gently fold the whipped egg whites into the chocolate mixture. Do this in three separate additions, making sure it’s well combined each time.
- Refrigerate the batter for 5-10 minutes while you preheat the oven to 400°F (204°C).
- Coat four 6-ounce ramekins with butter and then sprinkle with granulated sugar, ensuring every inch is covered. Place ramekins on a baking sheet.
- Spoon the batter evenly into the ramekins. Smooth the tops and create a little “channel” between the batter and the rim. You can wipe the edges clean if you like, but it’s optional.
- Put the baking sheet in the oven and immediately lower the temperature to 375°F (191°C). Bake for 13-14 minutes. The edges should be set, and the center slightly jiggly.
Notes
- Melt Chocolate Gently: When melting the chocolate and butter, do it in short bursts (20 seconds) to avoid overheating. Stir after each burst until fully melted and combined.
- Separate Eggs Carefully: When separating the egg yolks from the whites, make sure no traces of yolk get into the whites. Even a small amount of yolk can hinder proper egg white whipping.
- Chill the Batter: Refrigerate the batter for a short time (5-10 minutes) as you preheat the oven. This brief chilling helps with the souffle’s rise.
Gordon Ramsay Chocolate Souffle