It was the little man’s sixth birthday a couple of weeks back and he had been asking for souffles. I stalled as much as I could but after a while, I just gave up. Well, watching Masterchef helped his cause as one of the pressure tests was…yes, you guessed it – making chocolate souffles!
Since it was a slow Sunday, I thought hey, why not make some souffles? The hubby had never had any despite being a French (gasp!) and before we knew it, we had some cute ramekins from Daiso, dark chocolate couvertures from the local baking supply shop and eggs.
The recipe is simple but technical. Don’t get any yolks in your egg whites when separating them. Make sure your bowl is dry and fat-/oil-free. Don’t whisk your stiff egg whites with your chocolate mixture. Don’t overheat your ganache. Don’t do this…don’t do that. Ohmy.
Now, before you make souffles, you need to understand something. Souffles do NOT wait for anyone. It collapses quite dramatically once cooled so the best way to do this is to prepare the batter before your party/dinner/etc and about 15-18 mins before you intend to serve the souffle, chuck it into the oven. And then wait. Yes, YOU wait for a souffle.
Good for four to six ramekins depending on the size
170 gms dark chocolate
6 tbsp unsalted butter
1 tsp vanilla extract
4-5 tbsp brown sugar (go for 4 if you prefer something less sweet)
4 large eggs separated and set aside
Pinch of salt
Pinch of cream of tartar
Some cocoa powder
Powdered sugar, fresh fruit for garnish (optional)
- Preheat the oven at 180°C. Butter your ramekins and coat lightly with cocoa powder before placing the ramekins in the fridge. This is important in order for your souffle to achieve a nice lift and height.
- In a bain marie, melt the remaining butter with the dark chocolate pieces. Be careful not to overheat the mixture as it would result in a separated and grainy ganache.
- Once ready, stir in the vanilla extract and egg yolks (one at a time).
- In a separate and clean bowl, whisk the egg whites with salt, and cream of tartar. Gradually add the brown sugar in and whisk until stiff peaks form.
- Gently fold the egg white mixture into the chocolate. Once combined well together, spoon the mixture into your ramekins.**
- The mixture can keep in the fridge for a few hours up to 1 day or bake immediately for anywhere from 15-20 mins until puffed.
- Serve immediately with your garnish of choice or on its own.
** I sprinkled a small amount of coarse sea salt onto the surface for that hit of saltiness but this is optional.
Needless to say, it was a hit at home…and now I’m tempted to move onto more ambitious versions of the souffle, including the original cheese version! Hehehehe.