Hot Chocolate Soufflé…Challenge 10 G.B.B.O. By Lucy Simmons

By lucy  , , , , , ,   , ,

October 16, 2015

Rich, dark chocolate soufflé, a perfect choice for the ultimate dinner party dessert.......

  • Prep: 25 mins
  • Cook: 40 mins
  • Yields: 6 Generous


180 Grams Plain chocolate

300 ml Full cream milk

25 Grams Cocoa powder

4 Medium Egg Yolks

60 Grams Caster sugar

40 Grams Plain flour

6 Medium Egg whites

40 Grams Caster sugar


1.  To make the crème pâtissière:  Place the chocolate in a heatproof bowl, gently heat over a pan of simmering water until melted and glossy, leave to cool.  Whisk together the egg yolks and sugar until pale & thick, set aside.  In a saucepan whisk together the milk and cocoa powder, heat gently until just simmering.  Leave the milk to cool for 30 seconds then slowly pour in the egg mixture, whisk until the mixture is combined.  Pour back into the saucepan and over a low heat whisk continuously until thickened.  Remove from the heat and whisk in the melted chocolate, pour into a clean bowl, cover with cling film and leave to cool.

2.  Lightly butter a 1.2 litre/2 pint soufflé dish and dust with caster sugar. Using baking parchment, make a collar for the soufflé dish by folding a piece that is 50x30cm/20x12" 4 times lengthways and wrap it around the top of the dish securing with string.  Preheat the oven to 190C/gas 5 and place a baking tray in the centre of the oven.

3.  When the crème pâtissière has cooled, make the meringue:  Whisk the egg whites until they form soft to medium peaks then whisk in the sugar until the meringue becomes glossy and forms stiff peaks.  Mix 1/3 of the meringue into the crème pâtissière to loosen the mixture up, gently fold in the remaining 2/3 making sure not to over fold and that there are no white meringue flecks left in the mixture.  Pour into the prepared soufflé dish and bake for 40-50 minutes until well risen and springy to the touch.  Dust with icing sugar, serving immediately. Enjoy......



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