Chocolate Souffle

Thursday, June 11, 2009

I find that nothing beats a good soufflé and let’s face it even a crap one still tastes great! I have come to learn that history had put the fear of god into any home cooks who are contemplating attempting this French wonder, but having tried this recipe twice and with success on both (yes! BOTH) occasions I feel the need to share it…..go on give it a go, the rewards are definitely worth it! Just don’t stray too far from the oven once you pop the little buggers in!

Chocolate Soufflé

Unsalted Butter
1/3 Cup Caster Sugar
125 grams Chocolate (your choice – milk, dark or white) I like to do a half/half of milk choc and dark choc.
3 x Large (60gram eggs) egg yolks at room temperature
6 x Large egg whites
Dollop Cream or Icecream to serve

6 x Ceramic 1-cup Ramekins

Preheat oven to 180°C (Fan Forced).

Brush the insides of 4 - 6 (1-cup) ramekins with the soft butter in upward strokes, from the base to the rim.

Sprinkle sugar into each dish, tilting and rolling the dishes around to line them with an even layer of sugar – this stops the soufflés from sticking! Place in the fridge until needed.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.

Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks.

Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly).

Bake in middle of oven until puffed and crusted on top but still jiggly in centre, 24 to 26 minutes.(but ovens vary so keep an eye on them!)
Serve immediately with either icing sugar sprinkled over, cream or icecream.


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