Chocolate Souffle
- serving for 4
- 1 hour
- oven
For Souffle
Yolk Mix
eggs yolk 6 pc
plain flour 40 g
cornflour 35 g
cocoa powder 50 g
whole milk 500 ml
Meringue
egg white 6 pc
caster sugar 270 g
white wine vinegar 0.5 tsp
Others
butter, sugar & grated dark choco for ramekin
For Chocolate Sauce
Ingredient
dark chocolate 50 g
double cream 200 ml
dark brown sugar 50 g
spiced rum 2 tbsp
Directions
Preheat oven at 180c
Coat the ramekin with butter then sugar and choco
Separate egg white and yolks
Sieve in flour, cornflour and cocoa then mix
Warm milk and temper with yolk mix until smooth
Bring together and cook to thicken then sieve
Whisk white with sugar and vinegar to form stiff peak meringue
Take a little meringue to loosen up the custard
Gently fold the custard and meringue together
Put in ramekin and level flat the top
Run thumb around the inside rim of ramekin to create a shallow groove
Bake at 180c for 12-15 mins
Combine all chocolate sauce ingredients and melt the choco
Serve with chocolate sauce
Principles
- Temper yolk mix: making the texture become more homogeneous avoid lumping
- Vinegar in meringue: acidity helps stabilize egg white
- Loosen up custard: sacrifice part of meringue making the texture become more homogeneous avoid deflating
- Gently folding: avoid deflating
- Run thumb around ramekin: elevate more vertical when baking
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- It is important to preheat oven in the beginning for pastry making
credit to chefthombateman