Perfect Chocolate Souffle Recipe
Our today's recipe for souffle lovers. Especially if the recipes you have used have not provided that real soufflé flavor you have been looking for, this perfect chocolate souffle recipe will make you very happy. You must have had a soufflé out until today. Unfortunately, I have bad news for you. What you ate for that soufflé was probably not real soufflé. At least that's not what I've come across so far. The things that are brought outside as soufflé are usually a hot chocolate cake with a liquid inside. However, the inside of the real souffle should be foamy. In fact, I have deep suspicions that those soufflés sold outside are made with ready-made mixes of the famous pastry ingredient brand, which are sold under the name of chocolate waterfall. I think the biggest proof of this is the portion sizes and the fact that they are served upside down.
Let's go back to our recipe. I've mentioned it before, but for those who don't know, let me state it once more, the souffle cups I use are from Ikea's souffle cups, which are slightly longer than normal souffle cups. In other words, although they are large in portion, they are less in number of portions. 4 servings came out with my cups. But with standard souffle cups, there will be 6 servings.
They cooked to the consistency I wanted in 16 minutes in my oven and pots. But this time will vary according to your own container and oven. After your soufflé has risen and crusted over, it will crack. Your soufflé is cooked when those cracks form a thinner crust than the first one.
Souffle is a dessert that is consumed hot and goes out shortly after taking it out of the oven. Therefore, it must be cooked before serving.
It is also possible to prepare the mixture in advance and keep it waiting. But the egg whites will deflate as they wait. Therefore, it will not rise as well as a freshly prepared soufflé dough. If it were me, I'd prepare the chocolate mix a few hours in advance, keep it in the fridge, and whisk the egg whites just before cooking, if I'm short of time to prepare the soufflé.
You can serve your soufflé by simply sprinkling it with powdered sugar, or you can serve it with a scoop of ice cream in the middle. The ice cream will not stay on the soufflé, it will fall into it, which will allow the two perfect flavors to mix better.
In the meantime, you can store the leftover egg yolks from the soufflé in the refrigerator for up to 3 days and use it in soup dressings, puddings, etc. you can use.
Enjoy the recipe...
- 40 g of bitter sweet chocolate,
- 3 tbsps of heavy cream,
- 1 egg,
- 2 tbsps of milk,
- 1 tbsp of flour,
- 1 tsp of cornflour,
- 1 tbsp of cacao powder,
- 1 tbsp of confectioners sugar,
- 3 egg whites,
- 1 pinch of salt,
- 1/2 cup of confectioners sugar,
- Butter to grease ramekins.
- Grease 6 ramekins and set aside in the fridge,
- Melt chocolate in microvawe, add heavy cream immediately and mix well,
- In aseperate bowl whisk egg, flour, corn flour, cacao powder and 1 tbsp confectioners sugar,
- Add chocolate mixture to egg mixture slowly and mix fast,
- In a seperate bowl beat egg whites with salt until white as snow,
- Add confectioners sugar and beat another 2-3 mins.,
- Add chocolate mixture to egg whites 1 spoon at a time and fold slowly,
- Pour the mixture in ramekins and bake in a 180 C degrees pre-heated oven for 13-16 mins.,
- Sprinkle confectioners sugar on top while serving.