Chocolate Soufflé

Just the mention of chocolate soufflé can conjure up feelings of decadence and luxury. Most people wont attempt making them because preparing a soufflé has been somewhat exaggerated over time! But believe me they are easy and simple to make.

A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffle which means "to blow up" or more loosely "puff up" .

The two main components of souffle are flavored cream sauce or purée & egg whites beaten to a soft peak meringue.
When it comes out of the oven, a soufflé should be puffed up and fluffy, and will generally fall after 5 or 10 minutes. Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins.

what is a ramekin?
Individual ovenproof baking dishes made of ceramic, porcelain or glass and used in the preparation of custards and other miniature sweet or savory dishes.

If you noticed that flour is missing in the ingredient section, don't panic! You just need eggs, chocolate, butter and sugar. No flour necessary in this case, the eggs are enough of a lift.
This recipe depends on chocolate, so make sure to use a good quality chocolate.


Chocolate Soufflé Recipe (serves 6) :


Ingredients:

6 ounces semisweet chocolate, Chopped

2/3 cups unsalted butter, cut in small pieces

4 large eggs, separated

3 tablespoons superfine sugar

Confectioners sugar, for dusting

Method:

1.Generously butter six small ramekins. Sprinkle each with a little sugar and tap out any excess. Place ramekins on a baking sheet.

2.In a heavy saucepan over very low heat, melt the chocolate and butter, stirring until smooth. Remove from the heat and cool slightly, then beat in the egg yolks. Set aside, stirring occasionally.

3.Preheat the oven to 425°F (around 218°C) . In a clean, grease-free bowl, whisk the egg whites slowly until frothy. Increase the speed and gradually sprinkle on the sugar, 1 tablespoon at a time, whisking until the whites are stiff and glossy.

4.Stir a third of the whites into the cooled chocolate mixture to lighten it.

5.Then pour the chocolate mixture over the remaining whites.

6.Using a rubber spatula or large metal spoon, gently fold the sauce in to the whites. (Don't worry about a few whites streaks.)

7.Spoon into the prepared dishes.

8.Bake the soufflés for 10-12 minutes until risen and set, but still slightly wobbly in the center.

9.Dust with confectioners' sugar & Bon appetite!