Chocolate Soufflé by @millsandbuns

37 min
Hard

4 servings

🍬

40 g

Caster Sugar

🥚

2

Egg Yolks

🌼

5 ml

Vanilla Extract

🌾

15 g

Flour

🍫

15 g

Cocoa Powder

🥛

55 ml

Milk

🍫

75 g

Dark Chocolate

🥚

100 g

Egg Whites

🍚

20 g

Caster Sugar

Preparation Steps

  1. Step 1/12

    Preheat the oven to 190°C (375°F). Place 4 ramekins on a baking tray.

    🍮ramekins
    🍪baking tray

  2. Step 2/12

    Finely chop 75 g dark chocolate.

    dark chocolate
    🔪knife
    🪵chopping board

  3. Step 3/12

    Bring a small amount of water to a gentle simmer in the saucepan. Set a heatproof mixing bowl over the saucepan without letting it touch the water.

    🍲saucepan
    🥣heatproof mixing bowl

  4. Step 4/12

    Whisk 40 g caster sugar, 2 egg yolks, 1 teaspoon vanilla extract, 15 g all-purpose flour, and 15 g cocoa powder in the bowl over the double boiler.

    caster sugar
    egg yolks
    vanilla extract
    all-purpose flour
    cocoa powder
    🥣heatproof mixing bowl
    🥄balloon whisk

  5. Step 5/12

    Stir 55 ml milk into the cocoa mixture. Remove the bowl from the heat.

    milk
    🥣heatproof mixing bowl
    🥄rubber spatula

  6. Step 6/12

    Add the chopped 75 g dark chocolate to the warm cocoa mixture. Stir until the chocolate has melted and the custard is smooth.

    dark chocolate
    🥣heatproof mixing bowl
    🥄rubber spatula

  7. Step 7/12

    Whisk 100 g egg whites in a clean mixing bowl until foamy. Gradually add 20 g caster sugar while whisking.

    egg whites
    caster sugar
    🥣heatproof mixing bowl

  8. Step 8/12

    Continue whisking the egg whites until stiff peaks form. Ensure the meringue is glossy and holds its shape.

    🥣heatproof mixing bowl

  9. Step 9/12

    Fold one-third of the meringue into the chocolate custard to loosen it. Gently fold in the remaining meringue until no white streaks remain.

    egg whites
    🥣heatproof mixing bowl
    🥄rubber spatula

  10. Step 10/12

    Divide the soufflé batter evenly among the 4 ramekins. Smooth the tops with a spatula.

    🍮ramekins
    🥄rubber spatula

  11. Step 11/12

    Bake the ramekins at 190°C (375°F) for 15 to 18 minutes. Do not open the oven during the first 15 minutes.

    🍪baking tray
    🍮ramekins

  12. Step 12/12

    Check that the soufflés have risen and a skewer inserted in the centre comes out clean. Serve immediately while puffed and warm.

    🍢skewer
    🍮ramekins

Composition

Ingredients

Types

Sweeteners, Eggs, Flavorings, Baking Ingredients, Dairy, Confectionery

Ingredients

Caster sugar, Egg yolks, Vanilla extract, Flour, Cocoa powder, Milk, Dark chocolate, Egg whites

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

348 kcal

Macro nutrients

Protein: 8.5g, Carbohydrates: 48.5g, Sugars: 42.5g, Fat: 14.5g, Saturated fat: 8.1g, Fiber: 4.3g

Nutritional Information

Minerals

Calcium: 82mg, Iron: 3.4mg, Potassium: 278mg, Magnesium: 51mg

Vitamins

Vitamin A: 103µg, Vitamin D: 0.5µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

17 minutes

Overall

37 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

heatproof mixing bowl, saucepan, balloon whisk, rubber spatula, kitchen scale, measuring spoon, knife, chopping board, ramekins, baking tray, skewer

Appliances

oven, electric hand mixer, stovetop

Type

Type

Type Of Dish

Dessert

Occasions

Valentine's Day, Date Night, Dinner Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Light, Airy, Fluffy, Soft, Melt-in-the-mouth

Flavors

Chocolate, Cocoa, Sweet, Rich, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Serve immediately for the best rise and texture,Do not leave dairy- and egg-based soufflé out longer than 2 hours), fridge : 2 days (Cool completely before refrigerating,Store in an airtight container,Reheat briefly in the oven; the soufflé will not regain its original height), freezer : 1 month (Freeze only after cooling completely,Wrap ramekins tightly to limit freezer burn,Texture and rise will be reduced after thawing)