This Chocolate Souffle is a very practical dessert – especially if you often have guests spontaneously coming over. With this Chocolate Souffle you always have a warm, delicious dessert ready on hand. Also, you can experiment with adding different flavors to compliment the chocolate – for example adding a chili element.
We usually make around 20 portions at once. Then they just wait in the freezer until, when you have guests come over, you pop them into the oven to bake.
Shopping List for 4 portions
2 egg yolks
3/8 cup granulated sugar
3/4 cup all purpose flour
1/2 cup butter
100g chocolate with 70% cocoa
Preparation Time: approx. 30 minutes
Resting Time: 12 hours in the freezer
Directions for the Chocolate Souffle:
Beat the sugar, eggs and egg yolks together until foamy. In a separate bowl, melt the chocolate and butter in a water bath or in the microwave and stir until you have a smooth consistency.
Stir the chocolate mixture into the egg mixture. Slowly add the flour, stirring as you add so no clumps form.
We serve the soufflé in the ramekins, so there’s no need to grease the forms. If, however, you plan to take it out before serving make sure to grease the forms with butter first.
Fill the ramekins with the dough and place in the freezer for a minimum of 12 hours.
Before you serve, place the souffles in the oven at 180 C for 15 to 20 minutes. When they are well raised, your chocolate soufflés are ready!
If you like, serve the soufflés with vanilla ice cream – it makes for a nice hot and cold contrast.