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Chocolate soufflés
Makes 8 Desserts and puddings
Ingredients
- melted butter, for greasing
- icing sugar, for coating the moulds and dusting
- 35g unsalted butter
- 40g plain flour
- pinch of salt
- 190ml milk
- 85g caster sugar (35g in 1 bowl, 50g in another)
- 135g 70 per cent dark chocolate, chopped
- 80g egg yolks (about 4)
- 125g egg whites (about 5)
- 1⁄2tsp cream of tartar
Method
This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online.
You will also need 8 x 6.5cm ramekins.
Preheat the oven to 170C/325F/ Gas 3. Brush the inside of the ramekins with melted butter until evenly coated. Dust the inside with icing sugar, tap out any excess and place on a baking tray.
Mix the butter, flour and salt with your hands until they form a paste, leaving no dry flour.
Put the milk and 35g of caster sugar in a small saucepan over a medium heat and bring to the boil. Reduce the heat to low, add the flour and butter paste to the hot milk then whisk for 3 minutes, or until the paste dissolves and the mixture has a thick, gummy texture. Add the chocolate and egg yolks and stir until melted and combined.
Using an electric mixer with a whisk attachment, beat the egg whites and cream of tartar to form medium peaks. Gradually add the 50g of caster sugar and continue whisking to stiff, glossy peaks.
Add one-third of the meringue to the chocolate mixture and gently fold it through before adding the remainder in 2 batches.
Once combined, divide the mixture between all the ramekins to just below the top. Bake immediately for 9-10 minutes. Dust the soufflés with icing sugar as soon they come out of the oven and serve straight away.
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