We were sharing a Blueberry Soufflé and a few other desserts after dinner when we went to The Chancery for Kiki's birthday, that little spoonful of warm fluffy llight soufflé was so melty, Emma asked if I have made it before, I have been thinking to make this since then.
It is not as complicated as I thought, it is definitely a delicious dessert that gives the wow factor ;-P
Chocolate Soufflé
Recipe modified and adapted from bbcgoodfood
Ingredients
For the dishes
25g unsalted butter, for greasing
finely grated chocolate
For the crème patisserie
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
1 medium whole egg
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder
For the egg whites
6 medium egg whites
85g caster sugar
single cream or ice cream, to serve
For the ganache
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa
Utensils
6 soufflé ramekins
Method
1. Grease six 200ml soufflé ramekins with softened butter. Chill the dishes for 5 mins, apply a second coat of butter so the soufflé doesn't stick to the dishas. Tip a little grated chocolate into each dish evenly all round.
2. For the crème patisserie: put egg yolk and whole egg into a bowl, stir, then beat in the flour, sugar and cornflour gradually to give a smooth paste.
3. Put the milk, cream, chocolate and cocoa powder into a microwave-safe mug, microwave for 1 min until the chocolate is melted and mix well until smooth with no lumps.
4. Send the the hot chocolate mix to the microwave for another 50 seconds so it is cooked to a smooth, thick paste. Remove from the microwave, leave until cold, beating occasionally with a whisk.
5. For the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
6. Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites and sugar with an electric whisk to stiff and firm peaks to give volume to the soufflés.
7. Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
8. Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
9. Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
10. So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
11. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
