Chocolate Soufflé

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  • Total Time: 45 minutes
  • Yields: 4 portions

SOUFFLÉ BATTER

40g Unsalted Butter

70g Cocova Chocolate Buttons

2 Room Temperature Eggs

1 teaspoon Vanilla Essence

27g Granulated Sugar

1/2 teaspoon Lemon Juice or Cream of Tartar

 

PREPARING THE RAMEKINS

6g Butter (softened)

8g Granulated Sugar

METHOD

  • Melt the butter and chocolate buttons together in a microwave for 20-30 seconds. Stir well to combine and set aside to cool down for 5-7 minutes.
  • Separate the egg yolks and egg whites. Remember that the eggs should be at room temperature.
  • Whisk the egg yolks and vanilla essence into the chocolate mixture.
  • In a very clean bowl, using a stand mixer or hand mixer, whip the egg whites and lemon juice together for 2 minutes or more until egg whites start to form soft peaks.
  • Gradually start adding the granulated sugar, one spoon at a time while continuously whisking. Whip until everything is well incorporated and the egg whites have formed stiff, glossy peaks.
  • Using a clean spatula, slowly and gently, start folding in the egg whites into the chocolate mixture in 3-4 batches. Do not fold in the egg whites all at once.
  • A well incorporated batter will look very light and airy.
  • Refrigerate the souffle batter for about 15-20 minutes. This cooling period helps in giving the souffles a good rise when put in the hot oven.

 

PREPARING THE RAMEKINS

  • While the batter chills, prepare the ramekins by greasing them thoroughly with softened or melted butter.
  • Once greased, coat this butter layer by sprinkling granulated sugar. Rotate or shake the ramekins to ensure that sugar is evenly distributed. Remove any excess sugar.
  • Preheat the oven to 180°C for 10 mins.

ASSEMBLY

  • Put the ramekins on a baking tray. Using a clean spoon, gently fill the ramekins with equal quantities of the soufflé batter.
  • Once you reach the brim, smoothen the surface using a knife or icing spatula.
  • Run your thumb or the back of a spoon around the edges of the ramekins to create a channel between the soufflé batter and ramekin edge. This ensures that the soufflé rises tall in a definite shape.
  • Bake the soufflé for 13-14 minutes at 180°C.
  • Remove from oven and garnish with whipped cream, berries or nuts.
  • Serve immediately as the soufflés sink within minutes and become denser in texture over time. It’s best to enjoy immediately.