The Cookery Book

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BETH’S FOOLPROOF CHOCOLATE SOUFFLE RECIPE
Makes 2 Soufflés

INGREDIENTS:
1 tbsp (15 g) butter, melted
4 tsp (20 ml) sugar

For Base:
1 egg yolk
2 oz (56 g) bittersweet chocolate
3 tbsp (45 ml) butter
½ tsp (2.5 ml) vanilla extract
Large pinch of salt
NOTE: Make the base ahead. If using in less than an hour, leave on counter. If it will be more time, pop in fridge. When sitting down to dinner, remove and allow to come to room temp.

For Meringue:
2 egg whites
1/4 cup (50 g) sugar
½ tsp (2.5 ml) cream of tartar or 1 tsp (5 ml) white vinegar

For Whipped Cream:
1 cup (240 ml) heavy cream
1 tsp (5 ml) vanilla extract
1 tbsp (7 g) powdered sugar (icing sugar or confectioner’s sugar)

Special Equipment:
1 cup (240 ml) oven-safe ramekins

METHOD:
TIP#1: Use a 1 cup (240 ml) ramekin. Really the best size for assuring success.

To plan ahead brush each ramekin with the melted butter.

TIP#2 Don’t skip the sugar coating. Coating each ramekin with the sugar, allows the egg mixture something to cling to as it rises up in the oven. It also gives a nice crunchy sweetness to the souffle after it’s baked. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.

TIP#3 I hour before you plan to serve. Make the soufle base ahead of time. Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature. If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake.

TIP#4: Right before you sit down to dinner do these 3 things:
1.) remove the base from the fridge rest on counter to allow it to come up to room temperature if you’ve refrigerated it.
2.) Place egg whites in a bowl so they come to room temperature and will be ready to be whipped.
3.) Measure out your sugar and have cream of tartar ready (or vinegar)

After dinner is over, preheat oven to 400F (200C).

TIP#5: Position oven rack on the lowest rung position. This will allow for your soufflés to bake a bit longer and rise up more, while making sure the tops don’t burn in such a hot oven.

While the oven preheats, begin to whip the whites. Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy.

Then place one dollop of whites into the base and fold to lighten the base. Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.

Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top. Smooth off with a spatula so you have a flat consistent top.

TIP# 6: Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.

Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.

Meanwhile while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable. Transfer to a serving bowl.

When soufflés are done remove from oven, dust with powder sugar and serve immediately.

Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.

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