How to Make Chocolate Soufflé

mixture. Its best to do this in 3 separate additions combining each addition completely before folding in more.
Refrigerate the batter for 510 minutes as you preheat the oven and prepare the ramekins. No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance see make ahead instructions below.
Adjust the oven rack to the lower third position and preheat to 400F 204C.
Prepare the ramekins Brush four 6ounce ovensafe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar then shakerotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
Spoon batter evenly into ramekins. Using a knife or icing spatula smooth down the surface. Run a knife icing spatula or your thumb around the rim at the top creating a channel between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel though I dont always do that and dont notice a difference in appearance or rise.
Bake Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375F 191C. Bake for 1314 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid openingclosing the oven too much.
Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. Youll
still have that spongelike texture underneath a crackly top though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.