From Julia · 2022-2023 · Reconstructed
Chocolate Soufflé
Serve when
Serve within seconds of pulling it from the oven, while it still stands tall over the ramekin.
In the series
Season 1
- S1E8 · ~00:48:00 Julia closes the first season of The French Chef with a decadent chocolate soufflé, choosing to end on dessert rather than retreat from the criticism she's just weathered
In the series
The finale ends the first season on the hardest dessert in the French repertoire to get right and the least forgiving one to fake — a soufflé either stands or it doesn't. Julia chooses it deliberately, closing a season that's just weathered public criticism with the single dish that leaves the least room to hide.
Ingredients
- For the base:
- For the meringue:
Method
- Butter six ramekins and coat them with sugar, tapping out the excess.
- Melt the chocolate and butter together over a double boiler until smooth.
- Whisk in the sugar, egg yolks, flour, and vanilla until the base is glossy and thick.
- Whip the egg whites with the salt to soft peaks, then add the sugar gradually and whip to stiff, glossy peaks.
- Fold a third of the meringue into the chocolate base to lighten it, then fold in the rest gently in two additions, keeping as much air as possible.
- Fill the ramekins to the rim, run a thumb around the inside edge to help the soufflé rise straight, and bake at 375 F for 12 to 14 minutes, until puffed and just set at the center.
- Dust with powdered sugar and serve immediately.
Substitutions
- Double boiler: a heatproof bowl set over barely simmering water works just as well if you don't own one.
Beyond the recipe
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