Chocolate Soufflé
A luxurious dessert with a delicate, soft, fine texture, rich in chocolate and wine aroma.
Ingredients
Pure chocolate (crushed and melted)
100g (3.5oz)
Cornstarch
3 tbsp
Milk
250 ml
Caster sugar
60g (2oz)
Orange brandy, Cointreau, or Curaçao
3 tbsp
Unsalted butter
30g (1oz)
Egg whites
5
Salt
1 pinch
Egg yolks
3
Vanilla crème fraîche or whipped cream (garnish)
175 ml
Instructions
1
Step 1
Crush and melt the chocolate (see page 33). Set aside.
2
Step 2
Mix a few tablespoons of the milk with the cornstarch to form a smooth paste, then gradually whisk in the remaining milk. Pour into a saucepan, add half the sugar, and bring to a boil, stirring constantly. Remove from the heat after boiling for 1 minute. Stir in the chocolate and liqueur. Dot the surface with a few drops of butter and set aside to cool until lukewarm.
3
Step 3
Beat the egg whites with the salt until soft, foamy peaks form. Add the remaining sugar and continue beating until the whites are stiff and glossy.
4
Step 4
Beat the egg yolks into the chocolate mixture from Step 2 one at a time, then fold in a large spoonful of the beaten whites. Using a large metal spoon, carefully fold in the remaining whites.
5
Step 5
Pour the mixture from Step 4 into a soufflé dish and bake in the center of a preheated oven for 35 minutes, or until the soufflé has risen, the top is crisp, and the center remains moist and slightly wobbly.
6
Step 6
Serve immediately, accompanied by vanilla crème fraîche or softly whipped cream.
