Chocolate soufflé is the perfect low-sugar dessert

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Posted on August 17, 2021

Pam krauss

I eat chocolate pretty much every day, the darker the better. But surprisingly, I’m not a big fan of chocolate desserts. In general, they are too sweet, too rich, and just too heavy; a good dessert should leave diners moaning in ecstasy, no pain! And for those who are trying to cut down on refined sugar, most chocolate desserts just aren’t entrees. The exception, however, is the chocolate soufflé.

Chocolate soufflé is a dessert rarely encountered these days outside of chic old-school persuasion restaurants. He has a reputation for being difficult to make and temperamental. Really, however, nothing could be further from the truth. If you can beat an egg white and use a timer, you can make a chocolate souffle.

And why not you? It’s a practically perfect dessert, a little decadent and light at the same time. A soufflé makes any meal festive even if it is much less complicated than a layer cake or a pie.

Photo credit: New York Times

The perfect chocolate soufflé is low in sugar … and big.

The recipe I use, by Melissa Clark at The New York Times, has only 4 tablespoons of added sugar, making it a very reasonable indulgence. To reduce the sugar content even further, I only use 2-3 tablespoons of sugar in my soufflé. I also substitute a high cocoa chocolate for the 60-65% sweet and sour chocolate requested by the recipe.

My favorite of the moment is the Sambirano Cover 75% cocoa bars of Domori , an imported Italian brand that I can sometimes find in a local Italian specialty store, but Lindt Excellence 70% Dark Chocolate Bar would be a good substitute. The result is a barely sweet but intensely chocolate soufflé. (A scoop of vanilla ice cream on top will round off the sharp edges for those who want something sweeter.)

While many recipes require a restaurant-style presentation, cooked in individual ramekins, I prefer the look and impact of a big soufflé made in the classic white fluted dish. A large soufflé is also less likely to overcook, and because the outer edge gets a bit crisp while the center remains moist and simmering, each serving offers a range of textures and mouth-watering flavors.

In fact, the longer cooking time of a large soufflé makes it the perfect dessert for dinner; place it in the oven just before serving the entree, join your guests for dinner, and it will be ready to be seated by the time the plates are cleared and everyone is ready for another glass of wine. In my experience this is a very jaded diner who isn’t even a tiny bit impressed that your serving spoon breaks the surface of the massive, barely cooked soufflé, releasing a cloud of steam and a chocolatey aroma. unbelievable .

Get the recipe: Bitter Chocolate Soufflé from the New York Times

My Recipes Notes

Some tips for a successful soufflé.

  1. Generously butter the dish and sprinkle the sides with sugar to the top edge so that the soufflé has something to cling to as it rises.
  2. Make sure the soufflé has enough free space in the oven (I usually remove the rack above the one I’m baking on).
  3. Make sure you give your melted chocolate mixture enough time so that it doesn’t scramble the egg yolks when added.
  4. Finally, set this timer and bring it to the table with you; even a few extra minutes in the oven will push your soufflé over the edge from wet and delicate to dry and heavy.

If, despite your best efforts, you don’t get the climb you were hoping for, the soufflé will still taste great. It is, after all, essentially a less vertically challenged flourless chocolate cake. And if you don’t look downcast, no one will be wiser. Throw in a dollop of whipped cream or a sieve of icing sugar and salute like the rock star you are.


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