Food Network UK

Chocolate Souffles

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Ingredients

  • 200g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped dark or milk chocolate
  • 60g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , plus for preparing the molds
  • 1 1/2 tsps pure vanilla essence
  • 3 large egg yolks
  • 3 tbsps warm water
  • 110g sugar, plus 2 tbsps
  • 8 large egg whites, room temperature
  • 1/2 tsp fresh lemon juice
  • Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar for garnish

Use imperial measurements

Method

How to make Chocolate Souffles

1) Brush 6 (170g) ramekins with soft Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

2) Set an oven rack in lower third of the oven and preheat to 200C/Gas Mark 6.

3) Put the chocolate and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a medium heatproof bowl. Bring a saucepan filled with 2-cm or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla essence. Set aside.

4) Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tbsps sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

5) Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 110g of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

6) Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

7) Immediately bake until the souffle rises about 4-cm from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and serve immediately.

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