A classic soufflé has two main components: a starch-thickened egg yolk-rich base, and whipped egg whites. Loosely translated, soufflé means “full of air.”
In the case of this chocolate soufflé, the base is flavoured with bitter-sweet chocolate and coffee. Without the addition of the whipped egg whites, you’d have a rich chocolate pudding. But, fold in the whipped egg whites, and something amazing happens. All those small little bubbles you beat into the whites expand in the heat of the oven, et voila! What would have been a thick, rich, dense pudding turns into a light, ethereal, melt-in-your-mouth soufflé. This soufflé is light and fluffy in texture. Take care not to over bake this product. It must be served immediately with a soft centre.
- 125g Cream
- 100g Dark 55% couverture chocolate
- 20g Cocoa powder
- 1tsp Coffee powder (instant granules)
- 2 Egg yolks
- 15g Cornstarch (dilute with a cold little water)
- 6 Egg whites
- 80g Castor sugar
- Pre-heat the oven to 200⁰C.
- Prepare the ramekins, by brushing the melted butter and dusting with granulated sugar. Bring the cream to the boil, adding the chopped chocolate and cocoa powder of the heat. Whisk in the yolks and diluted cornstarch and cook out until just think.
- Form a soft meringue with the egg whites adding the sugar until smooth and glossy.
- Pour into prepared ramekins, cleaning the top of the ramekin.
- Bake for 9 minutes.
Raspberries and cream- break sweetness with acidity.
Picture from www.goodtoknow.co.uk.
Related Links: Cooking Classes Cape Town