824
Chocolate Soufflé
A delicious fluffy exterior with a molten chocolate center. A beautiful dessert that is sure to impress and yet, believe it or not, isn't that hard to make.
Equipment
- Mixing Bowls
- Saucepan/pot
- Kitchen Scales
- Rubber Spatula
- Whisk
- Beaters
- Ramekins
- Baking Tray
Ingredients
- 35 g unsalted butter (plus extra for ramekins)
- 35 g plain flour
- 3 g salt
- 3 eggs (approx 70g per egg)
- 190 ml full cream milk
- 90 g castor sugar (70 g for milk and 20 g for egg white) (plus extra for ramekins)
- 140 g dark chocolate chopped (anything between 50 – 70% dark)
Instructions
- List of ingredients…
- Preheat oven to 190C fan-forced. Position the oven rack in the bottom third of the oven.
- Using a small amount of the extra butter, smear the ramekins with the butter properly. Coat the inside buttered surface of the ramekins with the extra sugar (see Notes).
- In a small bowl, add the flour, butter (diced into cubes) and salt.
- Using your hands, rub in the butter into the flour and combine until there is no dry flour.
- Separate eggs with yolks in small bowl and egg whites into medium bowl.
- In a small pot, combine milk and 70 g sugar and bring to a boil on medium heat. Careful not to burn!
- Add the flour and butter mixture to the pot with the hot milk and whisk until dissolved.
- Cook for a further 3-4 minutes on low heat, lightly whisking, until the mixture has a thick texture.
- Add the dark chocolate to the pot with milk/flour mixture and stir until it has melted and is well incorporated.
- Add the egg yolks to the pot with milk/flour/chocolate mixture and whisk until well incorporated. Transfer to large bowl. Cover with cling wrap to stop skin from forming.
- Beat egg whites on medium speed until a light foam is formed.
- Add 20 g of sugar to the egg white foam.
- Continue beating egg whites on medium speed until soft peaks form and it's firm and glossy (see Notes).
- Add a third of the egg whites to the chocolate mixture and fold through lightly until just combined (see Notes).
- Add another third of the egg whites and repeat.
- Add the final third of the egg whites and repeat.
- It should be just combined and still airy.
- Carefully fill ramekins to the very top (see Notes).
- Place the ramekins on a baking tray with baking sheet and bake for 17 minutes (see Notes).
- Remove and eat within 5-10 minutes.
Notes
- Add a small amount of sugar to each ramekin and rotate it to allow the sugar to adhere to the buttered surface. You can do this over the other ramekin to allow the excess sugar to spill into it. Ensure any loose sugar is tipped out.
- You will know when the egg whites are ready when you can turn the bowl upside down and the egg whites remain in place. The soft peaks that form should hold shape.
- When folding through the egg whites, you will need to fold through the center as well as the edges so that the egg white lumps get mixed through.
- Folding lightly is required so you don’t knock out the air in the whipped egg whites.
- If you get any mixture on the inside lip of the ramekin, you’ll need to wipe this off by using a dry paper towel and running around the lip of the ramekin.
- Baking for 17 minutes will create a soufflé with a custard texture. Increase time to 18–19 minutes for a fully set soufflé with a springy texture. It should still have a molten center.