Chocolate Soufflé recipe
|Prep time||1 hour|
|Cook time||15 minutes|
|Total time||1 hour, 15 minutes|
|Allergy list||Egg, Milk|
|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.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
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.
Tap and turn the ramekin to coat all it’s sides with the sugar, from top to bottom.
Pour the remaining excess sugar to the next ramekin, and coat the same way. Do this for the rest of the ramekins.
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.
In the mean time, in a different pot bring a cup of milk to a boil. Lower the heat to minimum.
Mix the remaining milk with the cornstarch thoroughly until there are no lumps.
Pour the milk & cornstarch mixture into the hot milk pot. Bring to the boil and whisk all the time until thickens a bit.
Cool down the mixture for 5 minutes, then mix in the egg yolks. Whisk thoroughly.
Place the egg whites in a mixer bowl. Add a pinch of salt.
Add half the quantity of sugar. Turn on the mixer on medium speed. Mix until fluffy.
While the mixer is running on high speed (not maximum speed), add the remaining half of the sugar a bit at a time.
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!
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.
Pour the aerated chocolate back to the egg whites.
Fold together gently. Try to keep as much air as you can inside the mixture. Don’t over-mix!
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.
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.
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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