recipes on the internet and found this one, Easy Chocolate Soufflé from www.realepicurean.com.
Since this was my first soufflé I decided to try this one...and the title says it all...it was easy and also delicious! Since I can't eat too much sweet..I shared this with hubby. I had few spoonful and he had the rest. You know what they say, everything in moderation!
Easy Chocolate Soufflé Recipe – IngredientsServes 4
- 100g (3.5 oz) good quality dark chocolate (I used Lindt Excellence 50% Cocoa solids)
- 50g (1.75 oz) Golden Caster Sugar
- 4 Egg Whites
- 2 Egg Yolks
- Single Cream, optional
- Pre-heat your oven to 150 degrees c (300 degrees f), and rub the inside of 4 ramekins with butter. Set to one side.
- Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
- Whisk the egg whites in a bowl. If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken – at this stage you should also start to slowly pour in the sugar while whisking. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
- By this time your chocolate should be melted; take it off the heat and mix in your egg yolks, then stir in one spoon of your egg white mix.
- Take your chocolate mix and add it to your egg whites. Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
- Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
- Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.
Grease soufflé moulds well with slightly softened butter. Butter base and sides with a pastry brush, then brush up the sides - you want an even coating of butter. Refrigerate for 5 minutes to set the butter, then repeat the process - for the second buttering, be a bit more generous with the butter. Sprinkle sugar into each mould and roll ramekin around so the sugar coats the butter, tipping out any excess. This forms a lubricated crust so the soufflé can rise easily.