Chocolate Soufflé

Chocolate Soufflé

Yield: 3, 5-ounce ramekins

Ingredients:

  • 188 grams milk
  • 34 grams bread flour
  • 34  grams butter
  • 98 grams sugar
  • 68 grams egg yolk, about 3
  • 112 grams egg whites, from about 5 eggs
  • 135 grams dark 70% chocolate
  • 7 grams fine salt

Method:

  1. Preheat oven: Heat oven to 375 °F.
  2. Prepare ramekins: Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.)
  3. Add a small amount of sugar to one of the ramekins. On its side over another ramekin, rotate to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar
  4. Combine flour, butter, and salt: Combine 34 grams of flour, 34 grams of butter and 7 grams of salt with your hands until they form together, leaving no dry flour.
  5.  Heat milk and sugar: In a small pot, combine 188 grams milk and 75 grams of sugar and bring to a boil on medium heat.
  6. Add flour mixture to pot: Add the flour and butter mixture to the hot milk and whisk until dissolved.
  7. Cook for 4 minutes on low heat until the mixture has a thick, gummy texture.
  8. Add chocolate: Add 135 grams of 70% dark chocolate and stir until melted and well-incorporated.
  9. Add egg yolk: Add 68 grams of egg yolks, one yolk at a time to chocolate base and whisk until well-incorporated.
  10. Reserve if desired: At this point, the base for the soufflé is done. It will hold in the refrigerator for up to a week. When you’re ready to bake and serve them immediately, proceed to Step 11.
  11. Whip egg whites: Using a whisk, whip 112 grams of egg whites into a light foam. Add sugar and continue to whisk until stiff, glossy peaks form.
  12. Fold meringue into soufflé base:
    Gently fold meringue into soufflé base in three stages.
  13. Fill ramekins: Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side.
  14. Bake: Place the ramekins on a baking sheet, and bake for 17 minutes. NOTE: Baking for 17 minutes will yield a soufflé with a custardy texture and a molten center. Increase time to 18–19 minutes for a fully-set soufflé with a springy texture.
  15. Garnish: Using a small sieve, dust powdered sugar over the top and serve immediately. (Finished soufflés will quickly crack and deflate if not served immediately.)
  16. Serve: Serve as is, or split open and fill with crème anglaise.