Chocolate Soufflé

Ingredients

• 300 g Dark pastry chocolate (70% cocoa) (Cut into pieces or broken with a rolling pin)
• 50 g Granulated sugar (Granulated, not powdered)
• 4 Egg yolks (At room temperature)
• 200 g Egg whites (About 5 fresh whites)
• 20 g Corn starch (Maizena) (Sift before use)
• 250 ml Whole milk (Whole for richer taste)
• 30 g Unsalted butter (For greasing the molds)
• 10 g Sugar for greasing (Granulated)
• 1 pinch Salt (Optional, to balance flavor)

Instructions

1. Prepare the yolk‑sugar‑starch mixture

   In a bowl, whisk the 4 egg yolks with the 50 g sugar until the mixture lightens, then fold in the sifted 20 g corn starch.

   Time: PT5M

2. Cook the pastry cream with milk

   Heat the 250 ml milk in a saucepan over medium heat. As soon as it begins to simmer, pour the yolk‑sugar‑starch mixture in a stream while whisking constantly. Continue cooking 5‑7 minutes until thickened, without letting it boil vigorously.

   Time: PT10M

3. Incorporate the chocolate

   Remove the saucepan from the heat, add the 300 g pastry chocolate cut into pieces. Stir gently until the chocolate is completely melted. Let it cool to 40‑45 °C (use a thermometer or test with your finger).

   Time: PT10M

4. Grease the molds

   Generously butter each ramekin with the 30 g unsalted butter, then sprinkle with 10 g sugar. Lightly tap to distribute the sugar over the entire surface.

   Time: PT5M

5. Whip the egg whites

   In a clean, dry bowl, beat the 200 g egg whites with a pinch of salt until stiff peaks form. Add 1 tsp sugar (optional) at soft peaks to stabilize.

   Time: PT10M

6. Fold the whites into the chocolate

   Pour one third of the whipped whites into the chocolate cream to lighten it, then gently fold in the rest using a spatula with a bottom‑to‑top motion, taking care not to break the air bubbles.

   Time: PT5M

7. Fill the molds

   Divide the mixture into the greased ramekins, leaving 1 cm of space at the top. Smooth the surface with the back of a spoon and create a small collar by making a gentle spoon swirl.

   Time: PT5M

8. Bake

   Preheat the oven to 210 °C. Place the ramekins on a tray and bake for 15 minutes without opening the door. The soufflé should be risen, golden on top and slightly trembling in the centre.

   Time: PT15M

   Temperature: 210°C

9. Serve immediately

   Remove the soufflés from the oven, serve straight out of the oven with a small spoon. Optionally accompany with a dusting of powdered sugar or chocolate sauce.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g