Foolproof Chocolate Soufflé

Updated at: Sun, 24 Nov 2024 09:04:35 GMT

Step 1

Brush each ramekin with the melted butter. Then place the 2 tsp of sugar in each ramekin, covering all sides. Pop in the fridge.

Step 2

Melt chocolate and butter in a microwavable bowl until melted. Whisk to combine. Then add 1 egg yolk, vanilla and salt. Whisk until combined. Keep on counter at room temperature. If you need to make it more than 1 hour ahead, do so but pop in the fridge until ready to bake.

Step 3

Preheat oven to 400F (200C) While the oven preheats, whip the egg whites. Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy.

Step 4

Then place one dollop of whites into the base and fold to lighten the base. Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.

Step 5

Remove ramekins from the fridge and using a large spoon dollop the mixture into each ramekin filling all the way to the top. Smooth off with a spatula so you have a flat consistent top.

Step 6

Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé. This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking. Then clean the edges off with a dish towel.

Step 7

Place soufflés on a cookie sheet and pop in the oven. Bake for just 13-14 mins until soufflés have risen and tops are slightly browned.

Step 8

Meanwhile while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable. Transfer to a serving bowl.

Step 9

When soufflés are done remove from oven, dust with powder sugar and serve immediately.

Step 10

Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.

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