CHOCOLATE SOUFFLÉ
Classic chocolate soufflé with a rich molten center served immediately with cream or vanilla ice cream.
TIME: 25 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 6
NUTRITIONAL FACTS
Calories
620
Fats
42 g
Saturates
26 g
Carbs
48 g
Sugars
32 g
Protein
9 g
Fibre
2 g
Salt
0.3 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 250 g dark chocolate couverture
- 250 g butter
- 5 eggs
- 150 g sugar
- 100 g all purpose flour
- 1 pinch salt
- 150 g heavy cream, for serving
- 500 g vanilla ice cream, for serving
EQUIPMENT
- Saucepan or double boiler
- Mixer
- mixing bowls
- Spatula
- Soufflé molds or ramekins
- Oven
METHOD
- Melt the chocolate and butter together using a double boiler over low heat, stirring until smooth.
- In a mixer, beat the eggs with the sugar until pale, fluffy and doubled in volume.
- Slowly add the melted chocolate mixture to the eggs while gently mixing.
- Add the flour and salt and fold carefully until combined.
- Butter and flour the soufflé molds thoroughly, tapping out excess flour.
- Fill the molds with the mixture.
- Bake at 190°C for 10 minutes.
- Remove from the oven and serve immediately with cream or vanilla ice cream.
NOTES
- Soufflé must be served immediately to keep its molten center.
- Do not overbake or it will lose its signature texture.
