Basics: Chocolate soufflé
There is nothing more indulging than this outrageously rich chocolate soufflé served straight from the oven.
Tools
Ingredients
Serving
170 g
dark chocolate, chopped
40 g
butter
5
egg whites
1/4 tsp
cream of tartar
1/2 tsp
salt
110 g
caster sugar
3
egg yolks
1 tsp
vanilla extract
2 tbsp
cocoa, sifted
Step by step
Place the dark chocolate and 30 g butter in a bowl and melt it using a water bath. Set aside to cool slightly.
Place the egg whites in the bowl of the stand mixer fitted with the Mixer Whisk. Add the cream of tartar and salt. Turn to speed 8 and mix until frothy.
Gradually add 90 g caster sugar and continue mixing on speed 8 until stiff peaks.
Add egg yolks, vanilla extract and 1 tablespoon sifted cocoa to the melted chocolade mixture and mix to combine.
Add one big spoon of meringue to the chocolate mixture and fold with a rubber spatula until fully incorporated. Keep adding the meringue, 3-4 spoons at a time, and keep folding into the chocolate mixture until fully incorporated.
Use a pastry brush to coat your ramekins with very soft butter. Make sure to brush in upward strokes. Sprinkle the remaining sugar all around the bottom and sides. Transfer mixture to ramekins, smooth the top and use your finger to run around the edges.
Preheat the oven to 240°C. Lower the temperature to 200°C, place the ramekins on a baking tray and place in the oven. Bake the souffles for about 15 minutes. After baking, sprinkle with cocoa powder & serve immediately.