Chocolate Soufflé recipe
| Serves | 8 |
| Prep time | 1 hour |
| Cook time | 15 minutes |
| Total time | 1 hour, 15 minutes |
| Meal type | Dessert |
| Allergy list | Egg, Milk |
| Misc | Gourmet |
| Region | French |
| Description | Considered one of the most intimidating french desserts, this dish is literally “chocolate full of air”. If you follow the instructions carefully there’s no reason you should miss on this french delight. The main components are a chocolate custard and a whipped meringue. The key is to fold them gently in order to keep the air inside the mixture. Serve immediately when talking out of the oven. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
Directions
Butter the ramekins
Step 1
Brush each ramekin with a generous amount of soft butter. Tip: stroke the brush vertically in an upward motion to help the souffle raise in the oven.
Step 2
Pour half a cup of sugar into one of the buttered ramekins.
Step 3
Tap and turn the ramekin to coat all it’s sides with the sugar, from top to bottom.
Step 4
Pour the remaining excess sugar to the next ramekin, and coat the same way. Do this for the rest of the ramekins.
Step 5
Place the ramekins in a tray. Put in the fridge until ready to bake.
Chocolate custard
Step 6
Put 2 cups of water in a small pot. Bring to the boil. Place a heat resistant bowl on top of the pot and lower the flame (This is a bain-marie). Place the chocolate in the bowl and wait until melted completely.
Step 7
In the mean time, in a different pot bring a cup of milk to a boil. Lower the heat to minimum.
Step 8
Mix the remaining milk with the cornstarch thoroughly until there are no lumps.
Step 9
Pour the milk & cornstarch mixture into the hot milk pot. Bring to the boil and whisk all the time until thickens a bit.
Step 10
Pour the thickened milk into the chocolate mixture and whisk together.
Step 11
Cool down the mixture for 5 minutes, then mix in the egg yolks. Whisk thoroughly.
Whip the egg whites
Step 12
Place the egg whites in a mixer bowl. Add a pinch of salt.
Step 13
Add half the quantity of sugar. Turn on the mixer on medium speed. Mix until fluffy.
Step 14
While the mixer is running on high speed (not maximum speed), add the remaining half of the sugar a bit at a time.
Step 15
Beat the whites until reaching a shiny and stiff stage. Tip: you know when you lift the whisk and you get a stiff peak. Careful not to whisk too much!
Fold together and bake
Step 16
Preheat your oven to 205°C / 400°F / Gas Mark 6. Transfer a 1/3 of the whites to the chocolate custard. Whisk together to aerate the chocolate.
Step 17
Pour the aerated chocolate back to the egg whites.
Step 18
Fold together gently. Try to keep as much air as you can inside the mixture. Don’t over-mix!
Step 19
Take the ramekins out of the fridge. Using a ladle, pour the souffle batter into the ramekins. Pour enough batter to reach the edges of the ramekin.
Step 20
Place the ramekins in an oven tray. Bake in the preheated oven (205°C / 400°F / Gas Mark 6) for 10 minutes until rises about half the height above the edges.
Step 21
The consistency should be soft and airy. The center should be on the brink between liquid and firm. Not runny like a fondant. Serve immediately, before it starts collapsing!
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