DARK CHOCOLATE SOUFFLE. I love souffles. The ingredients and methods are simple and i wonder why it took me so long to decide to make them. Souffles are soft and fluffy and i’m sure it goes very well with ice cream. Will definitely make these again and make sure that i have ice cream that day.
I used Ghirardelli unsweetened cocoa powder to coat the ramekins as that’s what i have in my pantry.
Will make these souffles again and will add some brown sugar to the cocoa powder or sweetened cocoa powder to coat the ramekins to add some sweetness to it.
Replaced castor sugar with brown sugar. Not sure about the fat content but i used whipping cream instead of double cream but the souffles turns out fine.
I made 6 souffles with smaller ramekins, the recipe says serves 2 with bigger ramekins.
. a knob of butter
. 1 tbsp of cocoa powder
. 90g dark chocolate
. 1 tbsp of double cream
. 3 eggs, separated
. 2 tbsp of caster sugar
. Preheat an oven to 200°C.
. Grease two 250ml ramekins with the softened butter.
. Dust cocoa powder into the ramekins to stick to the butter.
. Melt the chocolate and double cream gently in a microwave.
. Whisk the egg whites until you have stiff peaks then add the sugar and whisk again.
. Add the egg yolks to the chocolate mix, once it has cooled down a little.
. Fold the whisked egg whites to the chocolate mix in two batches.
. Divide the mix between the 2 ramekins and run a finger round the rim of the ramekin to clean it and allow it to rise evenly.
. Bake for 10-15 minutes until risen and just set.
. Remove from the oven, dust with icing sugar and serve.