Chocolate Souffle

Yield: 4 servings

Method: Souffles

 

Ingredients:

15g bread flour

23 g butter, softened

125g milk

30g sugar

23g unsweetened chocolate, chopped

15g dark chocolate, chopped

3 ml cocoa powder

45g egg yolks

1/2 tsp vanilla

75g egg whites

15g sugar

 

Mise en place:

1. butter, flour in the bowl. Mix and push with spoon until no flour is visible.
2. milk,  30 g sugar directly on pot. Mix with rubber spatula. Scald
3. Cocoa powder, unsweetened chocolate, dark chocolate; cut in smaller pieces.
4. Egg yolk
5. Egg white, 15g sugar.

 

Procedure:

1. Soften up butter with brush. Brush the ramekin completely with butter. Coat the inner side of the ramekin with sugar. 
2. Once the milk and sugar has scalded in the pot, add butter and flour a little at a time while on low heat.
3. Turn off the flame. Add chocolate mixture. Whisk thoroughly until no lumps. Transfer to a bowl; Cool it down.
4. In a separate bowl, whisk egg white until shampoo stage, then gradually add sugar. Whisk until firm medium peak.
5. Add egg yolk to chocolate mixture using spatula.
6. Add meringue to the chocolate mixture. Temper first, then Mix using folding technique.
7. Transfer to ramekin. Wipe out excess sugar on lips of the ramekin using fingers.
8. Bake at 374F for 15 minutes.
9. Cool down. Sprinkle sifted powdered sugar on top.
10. Serve at once with Creme Anglaise.