Introduction: Chocolate Soufflé
Here is one of my favorite desserts. It is easy to make if you follow the direction carefully. Make sure the egg whites are stiffly beaten. This soufflé is light, fluffy, and very chocolaty. Your guests will love it!
Nutrition per serving:
15 g fat (9 g sat, 2 g mono)
113 mg cholesterol
43 g carbohydrates
10 g protein
2 g fiber
235 mg sodium
235 mg potassium
Step 1: Gather Your Equipment
2.Four porcelain ramekins
3.Medium sauce pan
4.Two large metal mixing bowls
Step 2: Ingredients
1) 6.6 oz Whole milk
2) 1.2 oz Bread flour
3) 1.2 oz Butter
4) 3.5 oz Sugar
5) 1 egg
6) 4.8 oz Dark Chocolate 70%
7) 0.25 oz Salt
Step 3: Prepare the Ramekins
Grease the sides and bottoms of the ramekins with butter.
Sprinkle the buttered ramekins with granulated sugar until until evenly coated.
Shake out any excess sugar.
Step 4: Scald the Milk
Scald the milk in a small sauce pan.
Tip: Be careful not to boil the milk.
Caution: The milk and pan will be very hot, so handle with care.
Step 5: Separate the Egg
Separate the white from the yolk.
Put the egg white in a mixing bowl and set aside.
Put the yolk in the other mixing bowl.
Step 6: Whisk the Yolk
Whisk the yolk until frothy, approximately 60 seconds (or until your wrist feels tired :) )
Step 7: Add Milk
Slowly add the hot milk to the egg yolk.
Whisk the egg yolk and milk together as you pour the milk into the mixing bowl.
Tip: For easy clean up later, add water to your empty milk sauce pan and set aside.
Caution: Take your time pouring the milk as you stir. The milk is hot.
Step 8: Add Flour, Cocoa Powder and Butter
First, add the flour and cocoa powder to the yolk/milk mixture.Whisk until smooth.
Second, put the bowl over low heat.
Third, add the butter and stir all the ingredients together.
Finally, cover with plastic wrap and set aside to cool.
Step 9: Beat and Fold in the Egg White
Beat the egg white with your whisk.
Whisk it vigorously.
First it will become frothy.
Continue whisking it until it becomes stiff and forms a peak when you lift the whisk from the bowl.
Using a rubber scraper, gently fold the egg white into the cooled chocolate mixture.
Make sure you do not over mix or you will deflate your soufflé.
Tip: Make sure your mixing bowl and whisk are free from any oil. This will ensure that your white will become the right consistency.
Step 10: Preheat Oven
Heat oven to 375 °F / 190 °C.
Tip: The reason preheating your oven is recommended is that the food needs to be cooked at the right temperature in order to be cooked properly and be safe to eat.
CAUTION： When heated, the oven will cause burns if it touches your skin. To avoid injury, always wear oven mitts.
Step 11: Fill the Ramekins
Fill the ramekins with the soufflé mixture.
Use the rubber scraper to remove all of the mixture from your mixing bowl.
Step 12: Baking the Ramekins
Place the ramekins on a baking sheet.
Place the baking sheet on a rack in the lower third of the oven.
Pour some boiling water on to the baking sheet until it is about half an inch.
Step 13: Bake
Bake at 375 °F / 190 °C for 20 minutes.
After the 20 minutes reduce the temperature to 320 °F / 160 °C and continue baking for an additional 10 minutes.
Step 14: Remove From Oven
Remove the baked ramekins from the oven.
Caution: Be careful not to burn yourself with the remaining hot water in the baking sheet.