Julia Child's Chocolate Soufflé | Jamie & Julia

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces sugar while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour adds a nutty flavor and is gluten-free.

Preheat the oven to 375°F (190°C).

Butter four ramekins and dust with cornstarch, tapping out the excess.

Cut the dark chocolate into smaller pieces for quicker melting.

Melt the chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water.

Add 2 tablespoons of strong coffee to the melted chocolate and mix.

In a saucepan, combine 1 ounce of cornstarch with half a pint of milk and whisk until smooth.

Add 2 ounces of sugar to the cornstarch mixture and bring to a boil while stirring continuously until it thickens.

Remove the thickened mixture from heat and add the melted chocolate, mixing until smooth.

Divide 1 ounce of softened butter over the chocolate mixture and let it cool until tepid without mixing it in.

In a stand mixer, beat 5 egg whites with a pinch of salt until soft peaks form.

Gradually add 1 ounce of sugar while continuing to whip until stiff peaks form.

Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites until no streaks remain.

Spoon the batter into the prepared ramekins, filling them about three-quarters full.

Bake for 12-15 minutes until puffed and set but still soft in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens