Starting the new week off with chocolate!
This classic Flourless Chocolate Soufflé is a decadent dessert that I fall in love with every time I make them! These chocolate soufflés are gluten-free (obviously) and use a 70% dark chocolate really get the texture and consistency right.
I always try to set up my shoot so that I can take the images just as they come out the oven. But the reality is much like that of a Dutch Baby, they deflate very quickly. I’m mentioning this because when they came out of the oven, they are nice and high in volume. The issue comes in afterwards, when they begin to deflate. This is a very natural occurrence due to the lack of heat. The oven allows for them to keep rising, but as soon as they are removed, they will sink a bit.
If you are looking for a dessert to share with friends and family, this classic flourless chocolate soufflé recipe will “Wow” your guests. They may seem daunting but in actual fact, if they are prepared in good time, they are a breeze to make.
I hope you love this recipe,
Bon appetit
Zorah
How to make these classic flourless chocolate soufflé’s
- The preparation that goes into making chocolate soufflés is very important. I find that if I don’t grease the ramekin properly, they will rise unevenly. I like to melt the butter, wait for it to cool slightly, and then I paint the ramekin with the butter.
- The next step is as important, which is sugaring the ramekin. I use normal granulated sugar and this aids in helping them not stick to the ramekin so they rise well.
- Do not over bake them, this could result in a very dense and thick soufflé.
- Once they are removed from the oven, they will deflate. But don’t worry this is totally normal.
I hope you love this recipe and if you have any question please do leave me a comment!
Bon Appetit,
Zorah
Melting Ingredients
I melted the butter and shite chocolate together to get a nice and smooth texture. Try not to over heat your chocolate as this will create a rough and grainy texture. I like to use a double boiler to avoid any burning of the chocolate.
Classic Flourless Chocolate Soufflé
Course: DessertCuisine: FrenchDifficulty: Medium6
servings20
minutes20
minutesA chocolate soufflé might the most bougie dessert out there but this one is easier than it seems. The chocolate is gooey inside and has a lovely sweetness to it as well.
Ingredients
70g salted butter
130g dark chocolate (I used 70% Lindt Chocolate)
2 eggs separated plus 1 extra egg white only
5 tbsp. sugar
- Preparation
1/3 cup melted butter
3/4 cup granulated sugar
- Garnish
Cream, coconut cream or ice cream
Directions
- Preheat your oven to 175 degrees C, coat each ramekin with melted butter and then add in 2 tablespoons of sugar and swirl it around the ramekin so the sugar coats all sides. Set in the fridge until you are ready to use it.
- Melt the butter and chocolate in the microwave until everything is melted together. Do not overheat the chocolate, if there are small lumps, simply remove and stir to combine/melt everything. Allow to cool while you continue with the rest of the ingredients.
- Whisk together the egg yolks and has the butter, if you are doing so by hand, then whisk for about 5 minutes until the colour is a pale yellow and has a thick volume.
- In a stand mixer or with a hand whisk, whisk together the 2 egg whites from the whole eggs and add in the extra egg white for 1 minute then slowly pour in half the sugar while the whisk is still on. Whisk on medium-high after you add in the sugar until you reach stiff peaks.
- While the meringue is coming together, combine the whisked egg yolks and the chocolate mixture using your whisk until combined. If it separated slightly, that’s okay.
- Then fold in the meringue as gently as possible, make sure there are no white lumps left.
- Divide the batter evenly among the ramekins, fill to about 3/4 full. Bake for 20-25 minutes. If you see any cracks on top, they may be overcooked. Remove from the oven and enjoy!
