Chocolate Soufflé
shared by Jennifer
Details:
-
PT25M
- Prep Time: 25 Minutes PT15M
- Cook Time: 15 Minutes PT40M
- Total Time: 40 Minutes
- Difficulty: Intermediate
- Serves: 2 people
- Cuisine: African
Brush each ramekin with 1 tbsp of melted butter. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.Melt chocolate and bu
For the Base
Ingredients:
- 1 egg yolk
- 2 oz bittersweet chocolate
- 3 tbsp butter
- ½ tsp vanilla extract
- Large pinch of salt
For Meringue
Ingredients:
- 2 egg whites
- 1/4 cup sugar
- ½ tsp cream of tartar or 1 tsp white vinegar
For Whipped Cream
Ingredients:
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp powdered sugar (icing sugar or confectioner’s sugar)
Directions:
- Brush each ramekin with 1 tbsp of melted butter. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.
- Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine.
- Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature.
- If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake.
- Preheat oven to 400F While the oven preheats, whip the egg whites.
- Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy.
- Then place one dollop of whites into the base and fold to lighten the base.
- Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.
- Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top.
- Smooth off with a spatula so you have a flat consistent top.
- Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.
- Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.
- Meanwhile while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable. Transfer to a serving bowl.
- When soufflés are done remove from oven, dust with powder sugar and serve immediately.
- Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.