Chocolate souffle
Preppy Kitchen · ♥ 8.6K likes · 316.7K views · 13 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
Brush the ramekins with butter, using vertical strokes all the way up the sides and over the rim.
Ingredients and ramekins
- 3 tbsp sugar
Coat the buttered ramekins with sugar and chill in the fridge.
Buttering and sugaring the ramekins
- 3 oz semi-sweet chocolate
- 3 tbsp unsalted butter
Finely chop the chocolate so the pieces are small and even.
Melt the chopped chocolate with the cubed butter over the simmering water, stirring occasionally. Set aside two minutes to cool.
Melting chocolate and butter over a double boiler
- ¼ tsp cream of tartar
Add cream of tartar to the whites.
Separating the eggs and cream of tartar
- ½ tsp vanilla
- ¼ tsp kosher salt
Whisk the yolks, vanilla and salt into the cooled chocolate until smooth.
- 3 tbsp granulated sugar
Whip the whites on high until frothy and doubled in volume, 1 to 2 minutes, then drizzle in the sugar a tablespoon at a time and whip to stiff peaks.
Fold about a cup of the meringue into the chocolate vigorously to lighten it, then fold in the remaining meringue in two gentle additions.
Portion into the chilled ramekins, flatten the tops, then run a knife a quarter inch in around the edge so the batter is free of the ramekin.
Bake at 400 for 12 to 14 minutes, closer to 12 for five ounce ramekins and closer to 14 for six ounce, until puffed with a slight jiggle in the centre.