Dish · french
Chocolate Souffle
A baked chocolate dessert lightened with whipped egg whites, rising well above its dish in the oven before deflating within minutes of coming out.
Where it comes from
Souffle technique dates to eighteenth-century French cooking, when whipped egg whites first became a reliable way to lift a dense batter. Chocolate versions followed once chocolate became a common pantry item in French kitchens.
What cooks argue about
The technical argument is how the egg whites get whipped and folded in: overwhipped or overfolded batter collapses the rise, while underwhipped whites leave the souffle dense instead of light.
Versions
Nobody has published a chocolate souffle here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg
butter
all purpose flour