Tuesday, 18 October 2011

Chocolate Souffle

Souffles aren't as difficult as they sound and not half as posh. At least mine weren't. Probably cos I didn't do my homework properly and added the egg yolks way too early. Sigh.

Lesson learnt; DO YOUR HOMEWORK!!

Below is the recipe from Epicurious but I had to add a few tips that I learnt from Gordon Ramsey after making a mess of my souffles. Bummer.

INGREDIENTS (serves 5)
  • 1/3 cup icing sugar plus additional for sprinkling
  • 5 oz bittersweet chocolate (not unsweetened), chopped
  • 3 large egg yolks at room temperature

  • 6 large egg whites
  • Accompaniment: lightly sweetened whipped cream
  • Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish


Preheat oven to 190°C. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat leave to cool for about 5-8 minutes before stirring in yolks (mixture will stiffen but should remain smooth).
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 creating a little "ditch" between the mixture and the dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Note: Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

Much love,

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