The final dish for chocolate week is one that many may have heard is hard to make. In reality it involves relatively simple techniques with a few tricks to ensure success. The top three tips for a light and fluffy souffle are: when you add the first third of egg white mixture you can mix as hard as you need too, but the second two thirds you should fold very lightly. A good tip in relation to preparing the ramekins is to brush the sides with butter then chill for 5 minutes and reapply butter before coating the ramekins with cocoa or in this case, grated chocolate. The last tip is to make sure you have a whole one to yourself so you do not have to share. I served this one with chocolate mint ice cream and it was light, rich and absolutely delicious. If I had not run out of mixture and was able to fill right to the top, it would have risen higher out of the ramekin and looked more spectacular, but I was very happy with the result.
i'm missing june! where've you gone?
ReplyDeleteRecipe for Chocolate Soufflé
ReplyDelete25g unsalted softened butter, for greasing
finely grated chocolate
Crème pâtissière
20g cornflour
200ml milk
200g dark chocolate, 70% cocoa solids, chopped
80g egg yolks
Egg white mixture
200g egg whites
150g caster sugar
1 tbsp of cocoa powder, for decoration
1. Preheat oven to 180˚C/gas 4.
2. Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter in upward strokes, from the base to the rim. Chill the dishes for 5 minutes, then as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. It is vital to make sure the ramekin is well greased so the souffle can rise without getting stuck. I would also advise making sure the rim of the ramekin was also well greased.
3. Sprinkle a little grated chocolate into each dish, tilting and rolling the dishes around to line them with an even layer of chocolate.
4. For the crème pâtissière, slake the corn flour with a little of the milk, then gradually add the rest of the milk until you have a smooth mixture. Pour into a small pan, and slowly bring to the boil, stirring continuously. Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth. Beat in the egg yolks until smooth before transferring to a bowl to cool.
5.Using a electric mixer, whisk the egg whites to soft peaks. It is vital that you get these to soft peaks and do not add the sugar too early or the whites will collapse. Gradually start to add in the sugar, whisking well in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture .
6.Add one third of the egg whites into the chocolate crème patisserie mixture and mix well. You can mix this in as vigourously as you need to it is not until the adding of the second two third that you need to be more gentle. Now add in the remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and stiff.
7.Divide the mixture between the ramekins making sure you do not spill any mixture onto the rim of the ramekin if possible. If this happens the souffle may stick and prevent one side from rising. Level the surface with a palate knife then bake for 6-8 minutes, or until well risen and with a slightly wobbly centre. Remove from the oven and dust with the remaining cocoa powder. Serve immediately with a scoop of mint chocolate chip ice cream.