CHOCOLATE SOUFFLÉ RECIPE

Some points when making soufflé. If you want your soufflé to rise correctly, be sure to make sure the rim of the soufflé is completely greased so it will rise straight up. Handle the soufflé with a bit of care. After all, it is soufflé. Don’t open oven door often to peak.

Thoroughly grease inside and edge of 10 each 4oz ramekin. Sugar.

Soufflé base

1 ½ oz sweet butter
1 ½ oz all purpose flour
1 oz sugar

In a bowl, cream butter and sugar, then add flour. Lay out a sheet of plastic wrap. Add soufflé base to wrap. Roll up into a cylinder and chill for 2 hours.

1 cup milk
1 tbsp Cocoa powder
1 ½ oz bittersweet chocolate, 1oz bittersweet chocolate chopped
5 egg yolks
5 egg whites, whipped to soft peaks

Heat oven to 375 degrees.

Mix soufflé base, milk, chocolate powder and 1 ½ oz bittersweet chocolate in sauce pot. Bring to boil until thicken. Remove from heat. Allow to cool enough to add egg yolks. When combined completely, fold in 1/3 of egg whites gently then fold in remaining egg whites. Add a little bit of extra bittersweet chocolate to the bottom of each ramekin.  Pour mixture into ramekins filling to the top. 

Add soufflé batter to ramekins and fill to top. Make sure ramekins are spread out on sheet pan. Cook for 10 minutes. Soufflé should double in size. Remove from heat and dust with powdered sugar.