Chocolate Souffle is a delicious dessert, and so rewarding. This flourless version is double rewarding because it is relatively easy keep the inside liquid and bake the outside. What is more satisfying than a chocolate souffle, a Two-Tone Flourless Chocolate Souffle in this case, with an oozing center that reveals itself as soon as you put your scoop in the dessert. It is like a lava cake without flour. This is certainly a favorite in our house.
I made the chocolate souffle a little more complicated by using two types of chocolate and combine those in one ramekin; you got to do something to challenge yourself, don’t you think. Funny enough it is not that difficult, because you basically make two separate bowls of chocolate mousse. It is a little messier because you make 2 small portion of a dessert, then pour them in a ramekin at the same time – that’s the tricky part, the part where you have to concentrate. It does not really matter if the two parts are not identical in size; that the artist in you, the creativity if you like.
This is how you put the souffles together.
Melt the 2 types of chocolate. Add butter and concentrated coffee to the dark chocolate and just butter to the white chocolate. Then allow it to cool; the next step is to add egg yolks and you don’t want the chocolate to be too hot, because that will cause the yolks to ‘cook’ and you’ll have lumps. While the chocolate is cooling off, start on the egg whites. Beat them with some cream of tartar and sugar until you have soft peaks. Once you added the egg yolks, you can follow by adding the beaten egg whites. Combine, but don’t stir and fold more than necessary, you want to keep as much air in the mixture as possible, because that makes the souffle rise.
Last part is pouring the ‘mousses’ into the ramekins and you have to time it; so that each dollop will fall into the ramekin at the same time to have something close to 50% white and 50% dark chocolate. As I said in the beginning it does not have to be perfect, you’re not a machine and quite honestly, it most likely looks more natural when it is not perfect.
To serve these souffles you have to work fast, from the moment they can be taken out of the oven. They will collapse quickly, especially when the temperature shift between in and out of the oven is big. Decide beforehand how you want to serve them. These flourless souffles are a little more vulnerable then the ones with flour, so I would suggest to keep them in the ramekin. I took one out to show you the two colors. Dust the top and enjoy.
What you could also do, instead of making a Two-Tone Flourless Chocolate Souffle, make tiny individual souffles and serve each person 1 dark and 1 white souffle.
Two-Tone Flourless Chocolate Souffle
- 5 1/4 tablespoons chopped dark chocolate
- 5 1/4 tablespoons chopped white chocolate
- 1 tablespoon strong coffee
- 1/2 cup butter
- 4 whole egg yolks
- 2 whole egg whites
- 1 pinch cream of tartar
- 2 tablespoons powdered sugar
- powdered sugar for dusting
- Preheat the oven to 400 degrees F.
- Butter 4 ramekins and then dust the inside with powdered sugar.
- For the dark chocolate part: combine the chopped dark chocolate with the coffee, 1/4 cup of butter and melt it. Either au-bain-marie or in the microwave.
- For the white chocolate part: combine the chopped white chocolate with 1/4 cup of butter and melt it. Either au-bain-marie or in the microwave.
- Once the chocolates are melted, allow them to cool down a little bit, until room temperature.
- Beat the egg whites with the cream of tartar until the egg whites start to become stiff; then add 2 tablespoons of powdered sugar and beat until you have soft peaks.
- Add 2 egg yolks to each chocolate mixture and combine.
- Divide beaten egg whites over the chocolate mixtures and combine.
- Pour both chocolate mixtures at the same time to fill the small ramekins.
- Place ramekins on a baking sheet and bake for approx. 10 minutes. The outside of the souffle with be baked, but the inside will remain soft and liquid.
- Dust the top of the ramekins with powdered sugar and serve immediately. You can leave the souffle in the ramekins or you can take them out of the ramekins.