Soufflé
1 min readNov 26, 2023
- This recipe is for 6 ramekins.
- Add 2.7 tbsp solid butter, 75g dark chocolate and melt well in the microwave.
- Cool the mixture and add 2 egg yolks, 0.75 tsp of vanilla essence, a pinch of salt and mix well.
- Take the 2 egg whites and beat until frothy. Add 1/16th tsp lemon juice and beat until soft peaks.
- Add 2 tbsp granulated sugar in two iterations while beating the egg whites on full speed.
- The egg whites should now have stiff peaks.
- Gently fold the whites into the chocolate mixture in three iterations.
- Chill the batter in the fridge while you pre heat the oven at 204C
- Line the ramekins with soft butter and 4 teaspoons (more or less) granulated sugar.
- Spoon the batter into the ramekins, use a spoon to level the surface and create a channel around the ramekin.
- Place the ramekins in the oven, reduce the temperature to 191C and bake for 13 mins.
- The edges need to be set with the center slightly wiggly.
- Used Sally’s baking addiction as a reference