Melting Hot Chocolate Soufflé Recipe
*Please allow 25 minute preparation time* Raspberry Coulis, Vanilla Ice Cream
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Ingredients
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Soufflé Ingredients
Method
Soufflé Directions
- 1
Prepare the Ramekins
Preheat your oven to 375°F (190°C). Grease four ramekins with butter and dust them lightly with granulated sugar to ensure the soufflés release easily.
- 2
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) or in the microwave, stirring until smooth. Set aside to cool slightly.
- 3
Mix the Egg Yolks
In a separate bowl, whisk the egg yolks and half of the granulated sugar until pale and thick. Stir in the vanilla extract and the melted chocolate mixture.
- 4
Prepare the Egg Whites
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar and continue beating until stiff peaks form.
- 5
Combine Mixtures
Gently fold the egg whites into the chocolate mixture in three additions. Be careful not to deflate the mixture. Sift the flour over the mixture and fold gently until just combined.
- 6
Fill the Ramekins
Spoon the soufflé mixture into the prepared ramekins, filling them to the top. Smooth the tops with a spatula.
- 7
Bake the Soufflés
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and are set on the edges but still soft in the center.
- 8
Serve
Remove from the oven and serve immediately with raspberry coulis and a scoop of vanilla ice cream.
