Did you guys read that title?
Are you freaking out yet? You should be. Since we just ended the month of clean eating here on The Blonde Chef, I figured we should start February with a bang. So here we are with a rich, decadent, molten chocolate soufflé laced with salted caramel that would be perfect for Valentine’s Day (Or, you know, for breakfast. This is a judgement free zone, guys. I promise I won’t tell.)
Guys, this is the best dessert I have ever made. Period. And the best part, aside from the molten chocolatey deliciousness, is the salted caramel filling.
It’s rich, salty, creamy and really takes this over the top.
And it’s really simple to make (seriously, I’ve made 4 batches of this in two days).
Now I’m going to keep this short and let these photos speak for themselves. So head on down for the full recipe!
- Chocolate Soufflé
- - 16 oz of chopped dark chocolate
- - ½ cup of butter (cubed)
- - 8 eggs
- - ⅓ cup of granulated sugar ( plus 2 tablespoons)
- - ½ teaspoon vanilla extract
- - ½ cup of whipping cream
- -1 cup sugar
- -6 tbs. butter
- -1/2 cup heavy cream
- -1 tsp. sea salt
- -2 tsp. vanilla
- Preheat the oven at 350F.
- To make the caramel, add the sugar to a medium-sized pot over a medium-high heat.
- Using a whisk, stir the sugar until it begins to clump and melt.
- Continue cooking until the sugar is a dark amber color, then add the cubed butter and continue stirring until it is completely incorporated (about 2 min).
- Then slowly add the heavy cream. It will seize up for a second, but keep whisking and it will return to a creamy sauce.
- Remove from the heat and set aside.
- Add the vanilla and sea salt.
- Melt chocolate and butter in a double boiler (I used a heat-proof bowl and placed it over a medium–sized pot filled with about ½ cup water) make sure the bowl doesn’t touch the water.
- Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
- Add the ⅓ cup of sugar and vanilla to the yolks and beat until pale and fluffy.
- Add the egg yolks to the butter and chocolate mixture and gently fold them into the mixture.
- Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
- Butter the ramekins. (I used a pat of butter on a paper towel)
- Drizzle about a tbs. of caramel into the bottom of each ramekin then pour the batter in and bake for 25 minutes.
- Once cooled, top with caramel (I also whipped some heavy cream as a topping but this is totally optional!)