Chocolate Souffle | TMix+
Sweets & Desserts

Chocolate Souffle

Time: 10 minutes prep; 15 minutes in the Thermomix; 14–16 minutes baking
Yield: 6

Chocolate soufflé—it is the ultimate soufflé, is it not? The theatrics of a perfectly risen soufflé brought to the table and a decadent chocolate sauce being poured into the centre in front of your dinner guests are well worth the small amount of effort taken to whip and incorporate your egg whites with care. This classic French dish is seen at restaurants around the world. Here we share a recipe inspired by Di Holuigue.

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Chocolate Souffle
FOR RAMEKINS
20 grams melted butter
6 teaspoons caster sugar
CHOCOLATE CUSTARD
100 grams good quality dark chocolate (70 percent cocoa), broken into pieces
30 grams water or espresso coffee
30 grams cornflour
30 grams caster sugar
250 grams milk
30 grams unsalted butter
3 egg yolks
EGG WHITES
5 egg whites
½ teaspoon cream of tartar
20 grams caster sugar
CHOCOLATE SAUCE
30 grams good quality dark chocolate, broken into pieces
40 grams pouring cream
10 grams unsalted butter
Method
  1. Using a pastry brush, grease 6 individual ramekins with butter, ensuring brushstrokes go up the side of dishes. Place a teaspoon of sugar in each dish and shake, turning the ramekin as you do, to coat the inside of the dish. Discard excess sugar.
  2. Preheat oven to 200C.
  3. For chocolate custard, place chocolate in mixing bowl and chop 3 seconds/speed 7. Add espresso coffee or water, cornflour, caster sugar and milk to the mixing bowl. Cook 8 minutes/90 degrees/speed 4.
  4. Add butter and egg yolks and combine 15 seconds/speed 5. Set aside in a large bowl. Cover mixture with cling film to prevent a skin forming.
  5. For whipping egg whites, clean and dry mixing bowl and prepare butterfly whisk thoroughly using a vinegar wash. Insert butterfly whisk then place egg whites and cream of tartar in mixing bowl. Set lid and measuring cup in place and weigh the 20 grams sugar. Set aside measuring cup with sugar. Whip egg whites 3 minutes/37 degrees/speed 3. Gradually add small amounts of the reserved sugar in the last minute of whipping and increase speed to 3.5. Egg whites need to be firm with stiff peaks but not over-beaten and separated. Remove butterfly whisk.
  6. Gently fold half of the egg white mixture into the custard mixture using a large metal spoon. When combined add the remaining egg whites and very gently fold in.
  7. Divide mixture between six ramekins and place on a baking tray. Bake for 14–16 minutes (200C) then serve immediately with hot chocolate sauce.

Chocolate Sauce

  1. Place chocolate in mixing bowl and chop 5 seconds/speed 7.
  2. Scrape down sides of mixing bowl with spatula, add cream and butter then melt 3 minutes/50 degrees/speed 2.
  3. Pour into a jug for serving. When soufflés are cooked, serve immediately. At the table, create a small hole in the centre of each one with a teaspoon and pour in the chocolate sauce.
", "totalTime": " 10 minutes prep; 15 minutes in the Thermomix; 14–16 minutes baking", "recipeYield": "6", "recipeIngredient": [ FOR RAMEKINS" 20 grams melted butter"," 6 teaspoons caster sugar", CHOCOLATE CUSTARD" 100 grams good quality dark chocolate (70 percent cocoa), broken into pieces"," 30 grams water or espresso coffee"," 30 grams cornflour"," 30 grams caster sugar"," 250 grams milk"," 30 grams unsalted butter"," 3 egg yolks", EGG WHITES" 5 egg whites"," ½ teaspoon cream of tartar"," 20 grams caster sugar", CHOCOLATE SAUCE" 30 grams good quality dark chocolate, broken into pieces"," 40 grams pouring cream"," 10 grams unsalted butter" ], "recipeInstructions": [ " Using a pastry brush, grease 6 individual ramekins with butter, ensuring brushstrokes go up the side of dishes. Place a teaspoon of sugar in each dish and shake, turning the ramekin as you do, to coat the inside of the dish. Discard excess sugar. Preheat oven to 200C. For chocolate custard, place chocolate in mixing bowl and chop 3 seconds/speed 7. Add espresso coffee or water, cornflour, caster sugar and milk to the mixing bowl. Cook 8 minutes/90 degrees/speed 4. Add butter and egg yolks and combine 15 seconds/speed 5. Set aside in a large bowl. Cover mixture with cling film to prevent a skin forming. For whipping egg whites, clean and dry mixing bowl and prepare butterfly whisk thoroughly using a vinegar wash. Insert butterfly whisk then place egg whites and cream of tartar in mixing bowl. Set lid and measuring cup in place and weigh the 20 grams sugar. Set aside measuring cup with sugar. Whip egg whites 3 minutes/37 degrees/speed 3. Gradually add small amounts of the reserved sugar in the last minute of whipping and increase speed to 3.5. Egg whites need to be firm with stiff peaks but not over-beaten and separated. Remove butterfly whisk. Gently fold half of the egg white mixture into the custard mixture using a large metal spoon. When combined add the remaining egg whites and very gently fold in. Divide mixture between six ramekins and place on a baking tray. Bake for 14–16 minutes (200C) then serve immediately with hot chocolate sauce. Chocolate Sauce Place chocolate in mixing bowl and chop 5 seconds/speed 7. Scrape down sides of mixing bowl with spatula, add cream and butter then melt 3 minutes/50 degrees/speed 2. Pour into a jug for serving. When soufflés are cooked, serve immediately. At the table, create a small hole in the centre of each one with a teaspoon and pour in the chocolate sauce. " ] }