Chocolate souffle
Adam Ragusea · ♥ 25.7K likes · 604.4K views · 13 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 g butter
- 113 g dark chocolate bar
Melt the butter in a saucepan over gentle heat, add the dark chocolate and whisk until just melted.
Separate the eggs; whisk the yolks into the chocolate with a pinch of salt and a splash of vanilla until smooth.
- 3 whole eggs
- salt
- vanilla
- cream of tartar
- 3 tbsp sugar
Beat the whites with a little cream of tartar to stiff peaks, then beat in the sugar.
Weigh the meringue and the chocolate base; combine half of each in a fresh bowl, then the other halves, and fold. A souffle need not be fully homogeneous, mostly fluffy; stop before the foam deflates.
Variation: beat the base and meringue with the beaters instead of folding, about 15 seconds until homogeneous, without overdoing it.
- butter
Fill buttered ramekins; carve a little batter away from the edge so the souffle does not form an unstable muffin top.
Bake at 400F / 200C for 15 to 20 minutes, until it is exploding out of the ramekin.