So glad I was finally able to make this recipe. It is on my list since last year but somehow other recipes went first. Probably was a little scared of the photo session, which in soufflé case it takes from 2 minutes to 5 minutes 🙂 as it deflates soo fast. From the moment I took them out of the oven (forgot the molds were hot which delayed this transfer) and till the moment I put them on the photo table they already deflate a little. But I finally was pretty pleased of the photos and was really really pleased of the taste of this souffle.
I’ve seen a lot of souffle recipe, some using the basic recipe which uses flour, some without, some with egg yolks, some without, so was pretty hard to decide which recipe to follow. I followed my instinct, and my goal was to have a chocolate soufflé that rise well and have an amazing taste. Every time I combine cocoa powder with chocolate the enhanced taste of chocolate is unbelievable good. So I didn’t use flour but used cocoa powder instead.
The words are simply not enough to describe what a chocolate soufflé tastes like. Incredible light, chocolatey and simply divine. If you are a chocolate lover you really really have to do this and simply enjoy it.
Recipe slightly adapted after Saveur
- 2 tbsp (30ml) milk
- 1 tbsp (15g) cream
- 5 tbsp (75g) sugar
- 2 oz (60g) 55-70% dark chocolate
- 2 egg yolks
- 3 egg whites
- 1/4 tsp (2g) salt
- 1/4 cup (30g) unsweetened cocoa powder , good quality
- 3 tbsp (45ml) water
- Powdered sugar for dusting
- Butter and granulated sugar for coating the ramekins
- 7 oz (200ml) whipping cream
- 1 tbsp (7g) powdered sugar
- Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 31/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
- Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
- Add the cocoa powder and water, and whisk until very hot over bain marie (double boiler).
- Remove from the heat and set aside to cool for few minutes.
- Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
- Add egg yolks to chocolate mixture and whisk in to combine.
- Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
- Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
- Meanwhile whip the cream with powdered sugar if used for serving.
- Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after about 2 minutes.