Chocolate Soufflé Recipe

Melt the Chocolate

Preheat the oven to 190°C (375°F). In a heatproof bowl, combine the dark chocolate and butter. Melt them together over a double boiler until smooth and allow to cool slightly.

Whip the Egg Whites

In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add 50g of sugar and continue whipping until stiff peaks form.

Combine Mixtures

In another bowl, whisk the egg yolks with the remaining sugar, espresso, and vanilla extract until pale and thick. Stir in the melted chocolate mixture until combined.

Fold in Egg Whites

Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.

Bake the Soufflé

Grease ramekins with butter and dust with sugar. Pour the soufflé mixture evenly into the ramekins and bake for 12-15 minutes until puffed and set.

Heat the Cream and Milk

In a saucepan, combine the heavy cream and milk. Heat over medium heat until just below boiling.

Whisk the Egg Yolks

In a bowl, whisk the egg yolks with the sugar until pale and slightly thickened.

Temper the Egg Yolks

Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper them.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

Infuse with Tonka Bean

Grate the tonka bean into the crème anglaise, mix well, and strain through a fine sieve to remove any solids.