An easy soufflé recipe for a hot, melt-in-your mouth chocolate dessert
Preparation time: 45 minutes
Yield: makes 4 servings
Ingredients
- 1/2 cup of sugar
- 2 ½ tablespoons of sugar for coating dish
- 150 grams (5 ounces) bitter-sweet chocolate, finely chopped
- 3 large beaten egg yolks, at room temperature
- 6 large egg whites
Directions
- Preheat oven to 190 degrees C (375 degrees F)
- Grease a 5 ½- or 6-cup soufflé dish with a generous amount of butter and sprinkle with 2 ½ tablespoons of sugar. Tap the dish while turning it around so that the sugar sticks to the butter all around the dish and tip out any excess.
- Place chocolate pieces in a heat-resistant bowl set above a saucepan of barely simmering water. Stir until completely melted. Remove from heat and slowly add the egg yolks, stirring well.
- Add a pinch of salt to the egg whites and beat at medium speed until soft peaks are obtained. Gradually add ½ cup of sugar, beating well after each addition. When all the sugar is added, beat at high speed until stiff peaks are obtained.
- Incorporate about 1/3 of the beaten egg whites to the chocolate mixture and fold gently until lightened. Then add this mixture to the remaining whites, folding gently until no streaks remain.
- Spoon the mixture into the soufflé dish. Run your thumb around the inside edge to create a ridge. This will help the soufflé rise more evenly.
- Bake in centre of the oven for 23 to 25 minutes. Soufflé is done when puffed and crusted on top but still slightly wobbly in the centre.
- Serve immediately. Can be accompanied with chocolate sauce or whipped cream.