Recipe for chocolate soufflé
I finally made the perfect soufflé! It rose beautifully and had very sharp edges – and it actually stayed up for a few minutes after it came out of the oven. It can be quite an achievement 😉
I served the chocolate soufflé with an ice cold crème anglaise (English custard/vanilla sauce), which was really delicious. I got the idea when I saw that Kong Hans Kælder has served a chocolate soufflé with crème anglaise. Both are something my husband is a big fan of, so I got into the kitchen and conjured up this result – wow, I just say.
Soufflé is the perfect dessert when guests come over. It is a French dessert classic, famous for its appearance, but also notorious for easily going wrong.
The crucial factor for a soufflé to be deemed successful is that it rises beautifully without collapsing as soon as you open the oven – it should still stand when served.
It is a beautiful, simple, and delicate dessert, and remember, it must be served immediately after it comes out of the oven.
Chocolate Soufflé
Equipment
- Ramekin (Soufflé Dish)
- Oven
- Brush
- Pot
- Whisk
Ingredients
Chocolate Soufflés
- 34 gram Butter
- 34 gram Cake Flour
- 7 gram Salt
- 188 gram Whole Milk
- 98 gram Sugar
- 135 gram Dark chocolate 0.7
- 5 Egg
Miscellaneous
- Butter to grease the dishes
- Sugar to sprinkle the dishes
- Powdered Sugar for topping
Instructions
- Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (conventional oven). If you make the soufflé mixture well in advance of serving, just wait to turn on the oven.
- Thoroughly grease your ramekins with butter inside, so there are no "holidays"/dry spots. It is important that there are no holidays, as this will cause the soufflé to stick and not rise. It is a good idea to use bowls that are completely smooth on the inside, as this helps the soufflé rise more evenly.
- Then sprinkle the inside of the bowls with sugar so they are covered with an even layer. Start by putting a little sugar in one bowl, rotate it a bit so the sugar distributes, and "catch" the excess sugar with the next bowl. Continue in this way with all the bowls.
- Mix cake flour, butter, and salt together with your hands. Be thorough so there is no flour that is "dry".
- Put milk in a pot with 75 grams of sugar. Bring it to a boil over medium heat.
- Add the mixture of flour, butter, and salt and let it dissolve while whisking.
- Let it stand over low heat for 4 minutes until the consistency becomes thick and gelatinous.
- Add the chocolate and stir until it is completely melted.
- Crack the eggs and separate the yolks and whites.
- Put the egg yolks in the soufflé base and whisk it thoroughly. Then place the whole thing in the fridge until just before the soufflés need to be served (they should be served directly from the oven). If the soufflés are to be made immediately, proceed directly to the next step.
- Whisk the egg whites to a light foam. Then add the remaining 23 grams of sugar and continue whisking until it becomes a meringue with firm, shiny "peaks".
- Gently fold the meringue into the soufflé base in three stages: Add only one third of the meringue at a time.
- Fill the bowls all the way to the edge. Use the back of a knife to remove excess batter so the top is completely even, smooth, and flat. If necessary, use a dry paper towel to clean the outside of the bowls.
- Put the bowls in the oven and let them bake for 17 minutes. This gives a soufflé with a creamy and soft interior. If it should be firmer and more "springy", it needs an additional 1-2 minutes.
- Dust them with powdered sugar through a sieve.
- Serve immediately with the ice-cold crème anglaise in a small jug/bowl on the side. Each person makes a hole in the top of their soufflé with their spoon and pours the cold vanilla sauce into the soufflé. Enjoy.
