Chocolate soufflés

Chocolate soufflés

By
From
Baking
Serves
6
Photographer
Vanessa Levis

For chocolate soufflés I like to use individual dishes and choose the best-quality dark chocolate. For an even richer chocolate flavour I also use a good Dutch cocoa.

Ingredients

Quantity Ingredient
100g dark chocolate, chopped
55g icing sugar, sifted
75g unsalted butter
3 tablespoons plain flour, sifted
1 cup milk
a pinch of salt
2 tablespoons rum or brandy
or 1 teaspoon vanilla essence
4 eggs yolks
5 egg whites
1/4 teaspoon cream of tartar
thick cream and icing sugar, to dust (optional)

Method

  1. Preheat the oven to 190°C. Melt the chocolate in a heatproof bowl set over a saucepan of hot (not boiling) water, or on low in the microwave.
  2. Grease six 1-cup soufflé dishes or ramekins and dust the insides with a tablespoon of the measured icing sugar. Place on a baking tray and set aside.
  3. Melt the butter in a saucepan over a low heat and stir in the flour and cocoa powder until blended. Add the milk and continue to stir, increasing the heat to medium, until a smooth, thick sauce forms. Add a pinch of salt, the melted chocolate and the rum or other flavouring, stirring until the mixture is smooth.
  4. Cool for 5 minutes then whisk in the egg yolks, one at a time. The soufflé mixture can be made in advance to this point.
  5. Whisk the egg whites and cream of tartar until soft peaks form, then gradually beat in the remaining icing sugar until stiff but not dry. Stir a large dollop of the egg-white mixture into the chocolate mixture and then gently fold in the remainder using a large metal spoon. Spoon the mixture into the prepared dishes and smooth the tops.
  6. Bake for about 20 minutes or until risen and set, then transfer the dishes to warmed plates and serve immediately. You can, if you like, cut a slit in the tops of the soufflés on serving and add a dollop of thick cream, then sift a little icing sugar over the top.

Note

  • Cream of tartar is is a fine white powder made from the crystals that form on the inside of wine barrels. It is used to stablilise beaten egg whites (as in meringue mixtures). It is also an ingredient in baking powder.
Tags:
baking
bakery
margaret
fulton
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