The last time I uploaded a ‘Cook with Brooke’ video to Facebook, my lovely friend Caroline requested that I make a soufflé. Chocolate or cheese? It didn’t matter to her.
The thing is, I’ve never made a soufflé before. But there comes a time when you’ve spent so much time in the kitchen, that your confidence is strong enough to tackle any culinary challenge.
So I did what I normally do when I set out to make something in mind. I read a ton of recipes from other people to see how they made it: what ingredients they used, in what measurement, and what techniques or tips they dish out along the way.
The thing I found most daunting about this recipe was trying to figure out the ratio of chocolate base to meringue. The average seemed to be five egg whites to four egg yokes. Sometimes there were more, sometimes there were less. But that specific mixture seemed to be the average of all the recipes I looked at.
I breeze through the ingredients in this video, so I’ve taken the liberty to write them down here, along with quick instructions. Do let me know if you try this recipe out. I’d love to hear how you find it?
175g of 70% dark chocolate
3/4 cup of flour + 2 tbsp
3/4 cup of milk + 2 tbsp
1/4 cup of unsalted butter
1 tsp salt (plus extra if you fancy salted chocolate desserts)
4 egg yolks
2 tbsp of sugar
5 egg whites
3 tbsp of sugar
To make things easy, start by pre-heating the oven to 190 degrees celsius with a baking sheet inside. Next, grease your ramekins or souffle dish fully with butter, then sprinkle the entire inside with sugar. This will make the souffles rise up and not stick to your dish.
Now, make your chocolate base.
Start by adding a pinch of salt, flour and butter to a bowl. Pinch the mixture together between your fingers until it forms a crumble. Set that aside.
Bring milk and sugar to a boil in a saucepan. Once it boils, turn down the heat to a simmer. Add the crumbly flour/butter mixture and whisk it in until all the clumps are gone.
Next, take your chocolate bar and smash it into pieces whilst it’s still enclosed in the wrapper (this is an easy and clean way to break it up). Add the pieces to the sauce pan and continue to whisk until smooth. Lastly, add in the egg yolks and whisk until completely smooth and creamy.
Take the chocolate mixture off the heat and let it cool.
Next, you’re going to make your meringue base.
Try to use an electric mixer. If not you can do it by hand. Just make sure the bowl you’re mixing your egg whites in is completely clean and oil free. Oil will prevent it from rising up. If you’re unsure, squeeze a bit of lemon into the bowl and wipe it clean with a paper towel.
Add the egg whites to the bowl and mix vigorously. I would say it takes roughly 5 minutes, depending on how quickly you’re whisking and what tool you’re using. While you’re mixing, add 3 tbsp of sugar in at a time. It will get thick and shiny and form peaks.
Once that’s done, add your chocolate mixture from the saucepan into a separate bowl. Add about 1/3 of the meringue in and mix the two together until it’s smooth and there’s no white lumps. Once that’s done, add the rest of the meringue in gently, folding it into the mixture as you go.
Ladle your mixture into your ramekins and place on the hot baking sheet in the over. Set the timer for 17 minutes and don’t open the oven door no matter what you do!
Once done, serve hot from the oven. Souffles will fall down after a few minutes, so it’s best to serve them right away. Careful though, they will be hot and gooey 🙂