soufflé au chocolat – chocolate soufflé

Tonight I am trying a new recipe, the soufflé au chocolat (chocolate soufflé). The recipe comes from the Valrhona School of Great Chocolate.

For 6 ramequins:

INGREDIENTS: 170 g dark chocolate (I used the Valrhona Manjari, 64%) 4 very fresh whole eggs, 100 g caster sugar, 1 heaped teaspoon cornflour, 1 heaped teaspoon cocoa powder, 20 cl cold whipping cream, some softened butter and some sugar.

PREPARATION:Butter the soufflé moulds then sprinkle sugar over them. Whisk the egg
whites until stiff, adding the sugar gradually. Sieve the cornflour and the cocoa powder (I didn’t do the sieving). Add the cold cream, then bring this mixture to the boil, whilst constantly whisk-stirring it.
Remove from the heat and add the chocolate whilst whisk-stirring rapidly. Add the egg yolks whilst constantly whisking, to obtain a smooth and shiny consistency.
Delicately and gradually incorporate the stiffened egg whites.

Pour this mixture into the buttered and sugared soufflé moulds. Store in the refrigerator until ready to bake.

Baking:

Preheat the oven to 190°C, then bake the soufflés, straight from the refrigerator, for 10-12 minutes (I baked them for at least 15 minutes and they were not cooked enough, next time I’m going to do twenty minutes). Serve immediately.

The full recipe on valrhona’s website or here as pdf.