Chocolate Souffle Recipe
Preparing a soufflé is often seen as the ultimate test for the dessert maker, well, here I would like to demystify part of its bad reputation: a souffle cake is not so difficul to make, as long as you follow few simple tips:
- the cooking temperature has to be 200°C
- the yolks have to be incorporated one at the time
- the whites have to be whipped until very firm, but not all of them together. Just one third first, and then the rest
after the soufflé mix has been poured in the moulds - put them immediately in the oven
- and serve them immediately when baked
- the moulds have to be put at the centre of the oven
- and lastly, the golden rule: no matter what happened, never, ever open the oven door.
Also, when soufflé falls, it’s because of the loss of steam inside. To avoid this one effective trick is to caramelize the surface, like with the Catalan cream.
And now let’s go with two chocolate soufflé recipes. The first one is with cream of spumante (an Italian sparkling wine).
Ingredients for 6 people
For the soufflé
150gr dark chocolate
6 eggs, whites and yolks separated
50gr potato flour
60gr sugar
400ml milk
butter and icing sugar for the mould
For the zabaione cream:
6 egg yolks
200gr sugar
250ml spumante
Preheat the oven at 200ºC.
Whip the whites until firm (don’t forget the tip I gave you at the beginning).
Melt the dark chocolate with four tbsp water on a very low heat.
Heat the milk with the sugar in a separate casserole, then add the sifted potato flour, a little at the time, stirring until there are no lumps left. Now, add the milk and flour mix to the melted chocolate, stir for a couple of more minutes on the stove and then take off the heat.
Don’t stop stirring, and add one yolk at the time, then one third of the whites, gently stirring with a wooden spoon with a bottom-up movement – and never with a circular movement.
Take 6 soufflé moulds, grease them with butter and dust them with icing sugar. Pour the mix inside until the brim and bake for 25 minutes.
In the meantime, prepare the spumante cream for this recipe for dark chocolate soufflé.
In a bowl, mix the yolks with the sugar, then cook it using the water-bath technique, stirring with a whip, then gradually add the spumante. Keep on stirring until the cream is smooth, then serve on the side.
Ok wasn’t this an easy chocolate soufflé recipe? Let’s go now with the second one, a chocolate and raspberries
55gr sugar
115gr raspberry jam
3 eggs
115gr dark chocolate
1 tsp vanilla extract
Fresh raspberries to decorate
Butter and icing sugar for the moulds.
Lest’s go ahead with this chocolate soufflé cake
Preheat the oven at 200ºC and prepare the molds like in the previous recipe.
In a bowl, mix the yolks with the sugar and vanilla extract, then melt the dark chocolate on a low heat and add it to the mix.
In another bowl, whip the whites until firm, then add half of them to the chocolate mix (again remember: bottom-up, never circular), amalgamate then add the other half.
Half fill the molds, add a layer of raspberry jam and cover with the rest of the mix to the brim. Bake for about 15-20 minutes.
And this is how to make chocolate soufflé. Enjoy!
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