Chocolate Soufflé
An airy French dessert made from dark chocolate with a tender center and hot chocolate sauce inside. The perfect finish to a festive dinner.
Ingredients
- 142 ml Heavy cream
- 25 g Sugar
- 100 g Dark chocolate
- 25 g Butter
- Butter
- 50 g Sugar
- 175 g Dark chocolate
- 2 tbsp Heavy cream
- 4 pcs Egg yolks
- 5 pcs Egg whites
- 2 tbsp Heavy cream
- Powdered sugar
Instructions
- Preheat the oven to 220°C (convection 200°C). Place a baking sheet on the upper rack. For the sauce, heat the cream with sugar until boiling. Remove from heat, add finely chopped chocolate and butter, stir until completely dissolved. Keep the sauce warm.
- Brush 6 ceramic ramekins with a capacity of 150 ml with melted butter. Dust each with 2 tbsp sugar, inverting them to remove excess. Melt the chocolate with cream in a double boiler, cool slightly, then add egg yolks and stir well.
- Whip the egg whites until stiff peaks form. Gradually add sugar (1 tbsp at a time), continuing to whip until the mixture returns to the previous consistency. Fold one spoonful of whites into the chocolate mixture, then carefully add the remaining whites, folding from bottom to top.
- Quickly fill the prepared ramekins with the chocolate mixture. Wipe the edges with a napkin, run your thumb along the inside edge. Lower the oven temperature to 200°C (convection 180°C). Place the ramekins on the hot baking sheet.
- Bake for 8–10 minutes until the soufflé rises and a slightly liquid center remains inside. Do not open the oven door early or the soufflé will collapse.
- Dust the finished soufflé with powdered sugar. Carefully cut a small lid from the top with a knife, pour the hot chocolate sauce into the opening. If desired, replace the lid. Serve immediately while the soufflé is still warm.