Chocolate soufflé

This chocolate soufflé starts with a base made with melted 70% cocoa dark chocolate and cocoa powder for rich chocolate flavour. A light and airy egg white meringue is gently folded into the batter creating a soft, cloudlike texture that melts in your mouth.

Chocolate soufflé Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Mid

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Ingredients

• butter, for greasing
• icing sugar, to serve

Soufflé base

• 200 g dark chocolate, 70% cocoa
• 70 g butter
• 70 g flour
• 4 g salt
• 70 g cocoa powder
• 375 g milk
• 150 g sugar
• 130 g egg yolks (from approximately 8 eggs)

Soufflé meringue

• 220 g egg white (from approximately 7 eggs)
• 100 g sugar

Instructions

1. Preheat the oven to 190˚C. Place the dark chocolate into the bowl of a food processor and process to a coarse crumb. If you don't have a food processor, you can use a grater.
2. Butter each ramekin thoroughly, taking care to not miss any spots, which can prevent a proper rise on your soufflé. Add a small amount of grated chocolate to the ramekin and turn to coat the buttered sides. Catch any excess chocolate with extra ramekins.
3. To make the soufflé base, combine butter, flour, salt and cocoa in a medium bowl with your hands until it forms a homogenous mixture. Heat the milk and sugar in a small saucepan on medium heat and bring to the boil. Add the flour and butter mixture to the hot milk and whisk until dissolved. Cook for 4 minutes on low heat until the mixture has a thick, gummy texture.
4. Add the grated dark chocolate and mix until fully melted. Stir in the egg yolks and mix until fully incorporated. Put this aside at room temperature. The base will make more than required for 4 soufflés. It can be kept for a week.
5. To make the soufflé meringue, place the egg whites in the bowl of a stand mixer with the whisk attachment fitted and whisk into a light foam. Add the sugar and continue to whisk until stiff, glossy peaks form.
6. Place 65 g of chocolate soufflé base into a large bowl. Gently fold the meringue into the soufflé base in thirds.
7. Fill the ramekins with the soufflé mixture to the very top. Use an offset spatula, or the back of a knife, to remove excess batter from the rim, pushing the mix in a little to eliminate large air pockets and to create a level surface. Use a dry paper towel to wipe any excess batter away from the side of the ramekin.
8. Bake the soufflés for 10-12 minutes. Remove from the oven, dust with icing sugar and serve immediately.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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