Ever since I watched Chef Monica Galetti making a strawberry soufflĂ© in an old MasterChef series, I was fascinated by this dessert. Finally timing seemed perfect today to make this dessert as our weekend treat. Now that the summer is over, I didn’t want to make a fruit one, so the next best option was a chocolate soufflĂ©. I watched quite a few YouTube videos and together with all the tips I saw from MasterChef and few other chefs like Gordon Ramsey, I roughly got an idea how to make it and came up with this recipe with the basic ingredients I had. It was just a trial and never expected to come out this perfectly. I did overbake it for a bit but I have corrected the timing in the recipe. The baking time for this will vary depending on the size of your ramekins, temperature of your oven etc. So please be mindful of that when you make this.
So
here is how I made it.
Ingredients
For
chocolate cream patisserie
Plain
flour – 1 tablespoon
Butter
– 1 tablespoon
Dark
chocolate – 100 gm, broken into pieces (70 % cocoa solids)
Egg
yolks – 2
Milk
-75 ml
Vanilla
extract – 1 tsp
For
meringue
Egg
whites – 2
Granulated
sugar – 40 gm/roughly 3 tablespoon
Butter
at room temperature to grease the
ramekins
Sugar
- 3 tsp (to coat the ramekins)
Method
Grease
6 ramekins generously with softened butter and refrigerate for 5 minute. Take
it out and give another coating of butter( tip from Gordon Ramsey) . Sprinkle the ramekins with caster
sugar, tip out the excess and put it back in the fridge again.
In
a saucepan, add 1 tablespoon of butter and when it melts, add flour and cook
for a minute or so until it thickens a bit.
Add
milk to the saucepan and cook for 2-3 minutes until it thickens a little bit. Remove
from fire.
Add
broken chocolate to it and let it stand for some time until the chocolate
melts.
Mix
well, add the egg yolks and mix again and set aside.
Meanwhile
make the meringue. In a clean bowl add 2 egg whites and beat until soft peaks
are formed. ( donot add sugar before getting soft peaks, tip from Monica)
Add
sugar one tablespoon at a time at this point and beat until stiff peaks are
formed.
Take
1/3 rd of the meringue and mix it gently to the chocolate mixture with a thin
spoon.
Gently
fold in the rest of the meringue to the mixture being careful not to knock much
air out of it.
Fill
the ramekins with the mixture until it’s
full. Level it with a spatula and then run a finger around the edges to make a
small gap which allows the souffles to rise perfectly .
Bake
the souffles in a preheated oven at 180 degree C for 12-15 minutes until it’s
well risen and set with a slight wobble.
Dust it with some icing sugar and serve immedietly with ice cream.
