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Chocolate souffle
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create professional-quality airy desserts effortlessly.
Ingredients:
  • Melted butter, for greasing
  • 100.00 gm caster sugar
  • 30g (1 1/2 tbsp) butter
  • 40.00 ml plain flour, sifted
  • 20.00 gm cocoa powder, sifted
  • 250mls (1 cup) milk
  • 100g good-quality dark chocolate, finely chopped
  • 2 egg yolks, lightly whisked
  • 5 egg whites, at room temperature
  • 0.63 gm cream of tartar
  • Icing sugar, to serve
Instructions:
  • Preheat the oven to 210°C. Grease a 1-litre (4-cup) ovenproof souffle dish with melted butter and coat the inside of the dish with 1 tablespoon of caster sugar.
  • In a medium saucepan over medium heat, melt the butter. Take off the heat and mix in the flour and cocoa powder. Reduce heat to medium-low and stir constantly for 1 minute. Let it sit off the heat for 3 minutes to cool slightly.
  • Heat milk in a small saucepan until almost boiling. Combine hot milk and remaining sugar with the cooled flour mixture, whisk until smooth. Return to heat and cook, stirring constantly, until thickened and just boiled, about 3-4 minutes.
  • Take the mixture off the heat and stir in the chocolate until velvety and fully mixed. Transfer to a spacious mixing bowl and let it cool for 5 minutes. Incorporate the egg yolks and whisk until smooth.
  • In a large bowl, combine the egg whites and cream of tartar. Use electric beaters or a hand whisk to whisk until stiff peaks form.
  • Add a generous scoop of egg whites to the chocolate mixture and stir with a large metal spoon until fully combined. Gently fold in the rest of the egg whites using the same spoon.
  • Spoon the mixture into the dish and bake in the preheated oven for 10 minutes. Then, lower the oven temperature to 190°C and bake for another 10 minutes.
  • Once out of the oven, sprinkle with icing sugar and serve promptly.

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