I loooove chocolate AND soufflé - combinded = epicness!
I ran over this recipe online, I haven't tried this particular one yet, but I will!
You'll need:(serves 6)
100 grams dark chocolate, 85% cocoa solids (I used Green&Blacks)
10 grams melted butter, for greasing
2 eggs, separated
100 grams sugar
4 extra egg whites
pinch of salt
a little cocoa powder, for dusting 6 ramekins (about 10cm diameter x5-6cm high)
Preheat oven to 210 C.
Melt the chocolate in a bowl over a pan of simmering water. Once melted, remove from the heat.
Lightly brush the melted butter around the insides of the ramekins.
Using an electric whisk, whip up the egg yolks and half of the sugar (50g) until pale and thick.
Pour the melted chocolate over, stirring as you add it.
Clean the beaters and whisk the egg whites (2 + the 4 extra) with a pinch of salt and the remaining sugar (50g) until stiff peaks form.
Roughly beat 1/3 of the stiff egg white into the chocolate mixture.
Gently fold in the rest of the egg white, using a spatula.
Spoon the souffé mixture into the prepared ramekins, and place on a baking tray.
Cook in the middle of the oven for 10 minutes, until puffed up and risen.
Remove from the oven and dust with a little cocoa powder through a sieve, then serve straight away.
Found on this blog.
I ran over this recipe online, I haven't tried this particular one yet, but I will!
You'll need:(serves 6)
100 grams dark chocolate, 85% cocoa solids (I used Green&Blacks)
10 grams melted butter, for greasing
2 eggs, separated
100 grams sugar
4 extra egg whites
pinch of salt
a little cocoa powder, for dusting 6 ramekins (about 10cm diameter x5-6cm high)
Preheat oven to 210 C.
Melt the chocolate in a bowl over a pan of simmering water. Once melted, remove from the heat.
Lightly brush the melted butter around the insides of the ramekins.
Using an electric whisk, whip up the egg yolks and half of the sugar (50g) until pale and thick.
Pour the melted chocolate over, stirring as you add it.
Clean the beaters and whisk the egg whites (2 + the 4 extra) with a pinch of salt and the remaining sugar (50g) until stiff peaks form.
Roughly beat 1/3 of the stiff egg white into the chocolate mixture.
Gently fold in the rest of the egg white, using a spatula.
Spoon the souffé mixture into the prepared ramekins, and place on a baking tray.
Cook in the middle of the oven for 10 minutes, until puffed up and risen.
Remove from the oven and dust with a little cocoa powder through a sieve, then serve straight away.
Found on this blog.
