Dark chocolate souffle, fluffy and rich chocolate dessert.
A chocolate dessert is always a great idea, but this is not a heavy chocolate cake, this souffle is light, fluffy and with a rich chocolate flavour.
It is not difficult to make and no need to make it up front, so you can prepare it in 35 minutes after a nice dinner with friends. I can ensure your guests will be more than happy with a freshly made chocolate souffle. This souffle it is always a success.
The key is to use a good quality dark chocolate with 65-70% of cacao.
The rest is just easy to follow steps, so let’s start.
Dark chocolate souffle
Course: DessertCuisine: FrenchDifficulty: Medium4
servings20
minutes14
minutesIngredients
170 g dark chocolate bar (65-70% cacao)
40 unsalted butter, room temperature
100 ml milk
1/2 teaspoon vanilla extract
25 g cacao powder
5 fresh eggs
80 g sugar
a pinch of salt
butter to grease the moulds
Directions
- Brush 4 ceramic souffle cups with softened butter. Store in the fridge.
- Preheat oven to 200°C or 400°F.
- Melt the butter and the chopped chocolate bar in a large heatproof bowl in the microwave. Microwave in 20 seconds increments, stirring after each until completely melted and combined.
Slowly stir the milk until well combined. - In a large bowl which the egg whites with a pinch of salt until soft peaks form.
- In another large bowl whisk egg yolk and sugar until the mixture becomes paler in colour, about 2-3 minutes.
- Stir chocolate mixture into egg yolk-sugar mixture until well combined.
- Add the vanilla extract and cacao powder. Mix until well combined.
- In three additions, fold the egg white mixture into the chocolate base. Using a rubber spatula, gently cut down through the centre and lift up the base from the bottom of the bowl. Turn the bowl and steadily continue to cut down and lift up the base until just combined. Do not over mix.
- Spoon batter evenly into the cups. Using a spatula, smooth down the surface to make it flat and wipe the edges clean with a towel.
- Bake for 14-15 minutes and serve immediately as the souffle falls within minutes.
I used the ceramic souffle mold for this recipe but if you have the pudding mold is also ok. With the pudding ones you will make 6 souffles instead of 4.
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