Makes about 3-4 servings or 2 larger ones
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
Topping (optional)
7 oz (200ml) whipping cream
1 tbsp (7g) powdered sugar
Directions
- 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.
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