- Preparation time
- Cooking time
- 7 oz 200 gr Milk
- 3 oz 80 gr chopped extra dark chocolate
- 2.5 oz 70 gr Confectioners’ Sugar
- 1.2 oz 35 gr White flour
- 1.2 oz 35 gr plus extra to grease the ramekins Unsalted butter
- 3 tablespoons 3 tablepoons Rum
- 1 pinch 1 pinch Salt
In a large and tall pan, melt the butter at very low heat. Add flour and wish very well in order to get rid of all the lumps (hope you get the concept… not sure of this translation).
Add milk, chopped chocolate, rum and bring to the boil, stirring constantly.
let boil for 3 minutes. Than let rest apart for a while.
Whisk the confectioners’ sugar and the egg whites in a large bowl and whip until you form a firm mixture, similar to meringue mix. Add a hint of salt.
Spoon on the egg whites the chocolate mixture, little by little.
Be careful to incorporate the two parts in a delicate way, doing an eight movement with the spatula, from the bottom to the top of the bowl.
Spoon this smooth and soft mixture in 6-8 porcelain ramekins, previously greesed with butter.
Number of portions depends on ramequins size.
Bake in the middle of the oven, at 180°C, or in the lower part (heating from the low will give it a boost to raise vertically) for 18-20 minutes. Do not open the door of the oven to check the cooking status, otherwise your soufflé will collaps, as this kind of preparation does not love sudden changes of temperature.
Serve immediately: hot or warm…
3 thoughts on “Chocolate souffle”
Amazing depth of flavor. Cheers for sharing.
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Thanks Isabell, you’re really supportive. good luck with your blog, let me know the address… I’ll come to visit you!