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Classic Chocolate Soufflé

By Mary Bergin and Judy Gethers

4.6

(6)

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Classic Chocolate SouffléCookbook cover image courtesy of Random House

The grandfather of dessert soufflés! When folding the whites into the basic mixture, it is important not to overmix. Overmixing will make the egg whites deflate and you won't get the proper consistency for a light soufflé. (If we repeat ourselves, it's to make an important point.) Finely chopped orange zest can be added for additional flavor. When serving with a sauce, it is best spooned into the soufflé at the table.

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