A chocolate souffle recipe really is a favourite with all chocoholics. It is no wonder it is so good, especially when it is made the French way oh la la!
The chocolate should be the best you can buy such as a good dark French or Belgium chocolate as this will give your finished dish the chocolate taste you want and not a cheap chocolate which can be bitter and fatty. The same with the coffee, just a small amount of good coffee.
The basis of this recipe of course like with all souffles, is the basic sauce or sauce bechamel to which you add your choice of flavours, this one being the chocolate.
The secret is the whisking of the egg whites and the way they are folded into your sauce, you can see some tips for making souffles here.
souffle recipe will make a wonderful dessert for your family and of course, it
will be magnificent if you are entertaining but your family and friends should
be seated at the table just as it is ready to come out of the oven as it will
wait for no one!
To Serve 4 - 6 people
½ cup (4 oz/100 gr) sugar
¼ cup (1 oz/30 gr) flour
½ cup (3 oz) plain chocolate
2 tablespoons strong coffee
2 tbsp (1 oz) butter
1 cup (½ pint) milk
5 tbsp sugar
Pinch of salt
Pinch of cream of tartar
Butter your souffle dish or tin and dust with flour - roll the tin around so that the flour coats the tin thoroughly and shake out any excess.
Preheat oven to 375F/190C/Gas 5
Break up the chocolate into small pieces and place in a bowl with the coffee and allow to melt over a pan of simmering water.
Melt the butter gently in a pan and add the flour, mixing thoroughly - a small balloon whisk is good for this purpose but a wooden spoon will do the job.
Heat the milk in a pan until just below boiling and add the sugar.
Add a little of the milk to the flour and butter mixture and continue mixing well, gradually adding all the milk.
Remove from heat and beat in the melted chocolate, mixing well.
Allow to cool.
Whisk (or use electric beater for much quicker results) 5 egg whites in a very clean bowl (no grease whatsoever as it will prevent the eggs from beating up) with the salt and cream of tartar until it forms soft peaks.
Sprinkle on one tablespoon of sugar and continue beating until it forms stiff peaks.
Beat 3 egg yolks into the chocolate sauce.
Mix a large spoonful of the egg white mixture into the chocolate sauce and mix well.
Return the chocolate sauce to the egg white mixture and carefully fold it in with a large spoon.
Pour the mixture into your prepared souffle dish.
Bake in the middle of the oven for about 30 minutes, the souffle should have risen about an inch above the bowl. DO NOT OPEN THE OVEN DOOR BEFORE THIS or it will deflate.
Now you can sprinkle the top with sugar and bake for a further 5 - 10 minutes.
To test if it is cooked, plunge a thin knife into the side of your souffle and if cooked it should come out clean.
Serve it immediately either as it is or with a chocolate sauce or cream, ice-cream or creme fraiche.
Enjoy your chocolate souffle recipe!