Professional French Dark Chocolate Soufflé Recipe

Method

1. Preparation of Ramekins. Using a pastry brush, apply softened butter to the interior of four 6-ounce ramekins using vertical strokes from the bottom to the rim. Coat with caster sugar, tapping out the excess. This 'upward' brushing is critical for an even rise. Chill the ramekins until needed.

2. Chocolate Pastry Base. In a small saucepan, bring the milk to a simmer. In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly temper the hot milk into the yolk mixture, then return to the pan. Cook over medium heat, whisking constantly until thickened (crème pâtissière texture). Remove from heat and immediately stir in the chopped chocolate until completely emulsified and glossy.

3. Creating the Meringue. In a clean copper or glass bowl, whisk the egg whites at medium speed. Once soft peaks form, gradually rain in the 50g of caster sugar. Increase speed and continue whisking until stiff, glossy peaks are achieved (Meringue Française). Do not over-beat to the point of graininess.

4. The Liaison and Folding. Take one-third of the meringue and vigorously whisk it into the chocolate base to lighten the density. Using a silicone spatula, gently fold the remaining meringue into the base in two stages using a 'J-fold' motion. Stop as soon as no white streaks remain to preserve aeration.

5. Filling and Leveling. Transfer the batter to the prepared ramekins, filling to the brim. Use an offset spatula to scrape the top perfectly flat. Run your thumbnail around the inside edge of the rim to create a 'channel' (the 'chapeau' technique); this ensures the soufflé rises vertically without sticking to the sides.

6. Baking. Place in a preheated convection oven at 190°C (375°F) for 10-12 minutes. Do not open the oven door during the first 10 minutes. The soufflés should be risen and set but with a slight wobble in the center. Serve immediately with a dusting of non-melting icing sugar.

Notes

Questions