Chocolate Soufflé Recipe2014-02-08
- Servings : 4
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
For the pastry
2 tablespoons of plain flour
2 tablespoons of caster sugar
½ teaspoon of corn flour
1 medium egg yolk
1 medium whole egg
4 table spoons of milk
1 tablespoon of double cream
25 grams of dark chocolate preferably 70% cocoa solids
For the chocolate ganache
4 tablespoons of double cream
50 grams of dark chocolate preferably 70% cocoa solids
1 tablespoon of unsweetened cocoa
For the egg whites
6 medium egg whites
85 grams of caster sugar
½ teaspoon of cream of tartar or salt
Some butter for greasing the dishes
Finely grated chocolate
1) Prepare four 200 ml soufflé dishes by brushing them completely with softened butter and put them in the fridge for cooling.
2) Chop the chocolate required for the pastry and the ganache and put them in separate bowls. Grate the chocolate for the dishes and put that in the fridge so that it doesn’t melt.
3) Take your whipping bowl, one medium size bowl for mixing and one small bowl to put your extra egg yolks that you will not need for this dish. You should use room temperature eggs. You can warm your eggs in a bowl with warm/hot water. It takes around 5 minutes and requires change of water couple of times as cold eggs very quickly cool the water. Break one of the eggs in the large mixing bowl and then start separating the egg yolks and whites making sure you add one of the egg yolks into the large bowl with the whole egg in. I just use my hands to do the separation of egg yolks from the whites.
Making the pastry
1) Mix the whole egg and the egg yolk together. Sieve the flour, sugar and corn flour in a small bowl. Beat in half of the flour mixture into the egg mixture to give a smooth paste. Add in the rest of the flour mixture and beat well.
2) Put the milk and the cream into a stainless steel pan and bring just to the boil. Remove pan from the heat and add the chocolate, stirring it until it is melted and smooth with no lumps.
3) Stir in the pastry mix into the hot chocolate mix and cook over a medium-low heat for around 2 minutes. You should have a smooth, thick paste. Remove from the heat and cool it, beating occasionally with a wire whisk.
Making the Ganache
1) Put the cream in a pan and warm it, take off the heat just before it boils and add it to chocolate. Beat constantly until you get a smooth velvety texture (I normally put the bowl over a simmering hot water as the heat from the cream is never enough to melt the chocolate). Sieve the cocoa into the chocolate mix gradually and make sure it dissolves. Leave this to cool.
2) Pre-heat the oven to 190 C fan.
3) Put the cream of tartar/salt into the egg whites and whisk the egg whites to soft peaks with an electric whisk using high speed. It takes around 5 minutes or so. Sprinkle in the sugar gradually as you are mixing. The egg whites should be stiff with firm peaks to give volume to the soufflés.
4)Take the soufflé dishes out of the fridge and apply a second coat of butter as before. Put little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
5)Mix the pastry and ganache in a large bowl. Stir in 3 tablespoons of egg white and mix together folding carefully, cutting through the mixture. Fold in the rest of the egg whites gradually using the same technique.
6) Spoon the souffle mixture into the dishes, fill them by three-quarters, gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, bang each dish on to the surface so the mixture fills the sides.
7) Using a palette knife, pull it across the top of each dish so the mixture is completely flat and wipe any splashes off the outside of each dish.
8) Go around the top edge of the mixture with your finger so that the mixture won’t stick to the top of the dish, and to give a straight finish, Sprinkle a little grated chocolate in the centre. Bake the soufflés for 15-20 minutes. Cooking time depends on your oven.
9) The soufflés should have risen as in the picture, be set on top and jiggle when moved.
10) You can serve the soufflé with single cream or ice cream on top.