Chocolate soufflé
ANTI-CHEF · ♥ 8.5K likes · 201.9K views · 15 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- softened butter
- 2–3 tbsp flour
Butter the insides of four ramekins with softened butter, dust with flour, shake it around and knock out the excess; wipe any butter off the outside.
Buttering and flouring the ramekins
- 99 g chocolate
- 2 tbsp coffee
Melt the chopped chocolate with the coffee in a bowl over a saucepan of simmering water, the bowl not touching the water; keep the heat gentle.
Take the chocolate off the heat, leave the bowl over the hot water and cover it so it stays warm.
- 28 g cornstarch
- 284 ml milk
- 57 g sugar
Put the cornstarch in a saucepan, beat in about three tablespoons of the milk until smooth, then add the rest of the milk and the sugar.
Bring to a boil, stirring, until it turns into a thick gluey paste, then take it off the heat.
- 1 oz softened butter
Clean the sides of the saucepan, divide the softened butter in pieces over the surface of the sauce without stirring it in, and let it cool until tepid.
Dotting butter over the sauce to cool
- 5 whole egg whites
- salt
Whip the five egg whites with a pinch of salt to soft peaks.
- 3 whole egg yolks
Beat the three egg yolks into the chocolate sauce, which may be added all at the same time.
Stir a quarter of the egg whites into the chocolate, then fold in the rest gently with a rubber spatula until nothing is left unmixed at the bottom.
- icing sugar
Once it has risen about an inch over the top of the mold, rapidly sprinkle the top with icing sugar and return it for another 10 minutes, or about five with a hot oven.