Dark Chocolate Soufflés with a Chilled Custard Base
From the MolalaCook kitchen · 烘焙手記
Dark Chocolate Soufflés with a Chilled Custard Base
冷藏吉士底黑朱古力梳乎厘
Fold whipped egg whites into a chilled dark chocolate custard and bake in buttered, sugared ramekins.
▶ Watch the recipe
Before you begin
These soufflés are ready when the risen edges have lost their wet sheen. Have plates and spoons ready before opening the oven. The soufflés begin to settle as soon as they cool.
Method 做法
Cook the chocolate custard
Whisk the yolks and 5 g sugar with sifted flour and cornstarch. Warm the milk, butter and chocolate until the chocolate melts. Whisk gradually into the yolks, then return to low heat and stir until thick. Spread in a bowl, cover the surface and chill for 30 minutes.
See this stage at 1:25 →
Prepare the ramekins
Brush butter upwards along the walls of straight-sided, ovenproof ramekins. Coat evenly with sugar and tap out the excess. Preheat the oven to 180–190°C (356–374°F).
Fold in the egg whites
Beat the whites with lemon juice, adding the 30 g sugar gradually once they foam. Loosen the chilled custard, mix in one-third of the meringue, then fold in the rest in stages.
See this stage at 2:47 →
Bake and serve
Fill the ramekins from the centre. Level the tops and wipe the rims clean. Bake for 15–20 minutes, depending on the size of the ramekins. Dust with icing sugar and take straight to the table.
See this stage at 4:09 →
Watch & bake along
Dark Chocolate Soufflés with a Chilled Custard Base
✦Why cool the custard before folding?+
Tools for this recipe
Ceramic Ramekin Soufflé Cup
Use an ovenproof ceramic ramekin for individual portions. Check the fill level and capacity before baking.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
