TheLadyEve: **Recipe from: [ChefSteps](https://www.chefsteps.com/activities/molten-chocolate-souffle)**
34 g unsalted butter, plus extra for coating ramekins
98 g Sugar, granulated, divided, plus extra for coating ramekins
34 g Bread flour
7 g Salt
188 g Milk, whole (180 ml)
135 g Dark chocolate, 70%
68 g Egg yolk, about 3 yolks
112 g Egg white, or about 5 egg whites
Powdered sugar, as needed
Heat oven to 375 °F / 191 °C.
Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.)
Add a small amount of sugar to one of the ramekins. Turn it on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar.
Combine butter, flour, and salt with your hands until they form together, leaving no dry flour. In a small pot, combine milk and 75 g of sugar and bring to a boil on medium heat. Add the flour and butter mixture to the hot milk and whisk until dissolved. Cook for four minutes on low heat until the mixture has a thick, gummy texture. Add chocolate and stir until melted and well incorporated. Add egg yolk to chocolate base and whisk until well incorporated.
Beat the egg whites and 23 g of sugar to stiff glossy peaks. Fold into souffle base. Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side. Place the ramekins on a baking sheet, and bake for 17 minutes. You can finish by dusting with powdered sugar.
**My own notes:** They say here to boil the milk, but I wouldn’t do a full boil—I would just simmer it. The point is to make sure the sugar is thoroughly melted, you don’t need to fully boil it IMO. In the same vein, I would caution you–make sure the chocolate-milk-flour base has cooled a bit before you go beating in the egg yolks. It can be warm, but you don’t want to scramble your eggs. Also, these souffles are intended to be on the saltier side to balance the richness of the chocolate–if that isn’t your style, you can cut the salt in half.
Second, they pair their soufflé here with **crème anglaise**, a rich custard sauce. While you can certainly do that, I personally wouldn’t pair the two because it’s just too rich. My own preference is to pair it with a lightly sweetened [crème chantilly]( https://en.wikipedia.org/wiki/Whipped_cream), possibly with some rum beaten into it for good measure. However, if you want to go whole hog and do a crème anglaise, here’s their recipe for it: https://www.chefsteps.com/activities/creme-anglaise
Third, I recommend using ramekins with straight sides—it’s a lot easier to get the desired rise that way. Wacky shaped vessels or rounded sides will make your life more difficult.
Finally, you notice they provide all their ingredients by weight here (I converted the milk because I thought it would be helpful) and yes, it really is that important to make sure you’re weighing your ingredients. Use a **food scale** and weigh everything! This will maximize your chances of success. I found out the hard way that weighing my egg whites vs. just counting them is sometimes the difference between successful macarons and cracked, collapsed macarons—souffles are similarly sensitive in terms of proportions so you have to be precise.
giant_squid: This was just so satisfying to watch. The cooking process, the neat assembly, the big rise in the oven (!) and the final dessertporn. Yes, it makes me crave chocolate – but I’ll also need to watch this a LOT more times.
annebd: Anyone have any insights into the use of bread flour here, rather than cake/pastry flour or even just good old AP? Is this the kind of recipe that benefits from the extra gluten?
KareRaisuu: I’m surprised it wasn’t cooked sous vide
InLoveWithAbsol: That looks extremely good, but it also looks like it would become a bit of a mess fairly quickly if you were not careful.
DorkArts: “Its fucking molten!”
PhatPanDa122: IDK why, but the shot of the guy adjusting his glasses surprised me
TA010122: I need some chocolate right now!!!!
ParisLondon56: The only problem I have with this gif is the tearing of the perfect chocolate top. Otherwise I’m in.
BourgeoisBitch: Soooooo much sugar…getting cavities watching this.
But I’d still eat it.
Posh_Nosher: Yum! Calling it a “molten” chocolate soufflé feels redundant, though—all chocolate soufflés are unset in the middle (unless they’re over baked).