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Real Chocolate Souffle

Yordanka KovachevaYordanka Kovacheva
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Real Chocolate Souffle
Image: Yordanka Kovacheva
16/06/2024
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Preparation
15 min.
Cooking
18 min.
Тotal
33 min.
Servings
6
"Find out the difference between a real chocolate soufflé, a lava cake and a chocolate volcano with a liquid center."

Ingredients

  • dark chocolate - 4.2 oz (120 g) for melting (50% cocoa)
  • water - 2 2/3 tbsp (40 ml)
  • yolks - 4
  • egg whites - 5 (180 g)
  • sugar - 1.8 oz (50 g) + for sprinkling the forms
  • vanilla essence - 1 tsp.
  • oil - for greasing the forms
  • salt - 1 pinch
  • cocoa - for sprinkling, if desired
  • vanilla ice cream - for serving
measures

How to make

At the beginning, I will clarify that this is NOT a lava cake, nor a chocolate volcano with a liquid center, as chocolate souffle is commonly thought to be. In fact, it is a soufflé like any other - based on whipped egg whites and it is fluffy and airy, as a real souffle should be.

Unfortunately, concepts are often confused in cooking, or rather in restaurants, and wrong names and understandings of desserts and dishes are widely accepted.

Well, if you expect a liquid center, there is none here, instead there is a cloudy, fluffy and tender chocolate cupcake - a real soufflé without flour, without butter, without raising agents.

Perhaps the only similarity with lava cake is that, like it, it is served warm and accompanied by a scoop of vanilla ice cream.

Making a successful soufflé requires basic culinary skills, careful work and precision.

First, we grate the chocolate and melt it in a water bath together with water and vanilla at a temperature of 120°F (50°C).

Separately, beat the yolks (4 pcs.) and mix them with the melted chocolate until a homogeneous mixture.

We take a clean and dry bowl and in it we beat the egg whites (5 pcs.) with a pinch of salt, and gradually add 120°F (50 g) of sugar. We should get thick and fluffy snow.

The most important moment for any soufflé is the joining of the two mixtures, that is, we must insert the whites into the chocolate and the yolks so that they remain as fluffy as possible. To do this, first, we put half of them and smoothly mix with a spatula with movements from the bottom to the top. After they are well mixed, boldly add the remaining half of fluffy egg whites. We mix on the same principle.

Divide the mixture into 6 souffle molds, pre-greased and sprinkled with granulated sugar. Here I will say that I impulsively sprinkled with cocoa.

The oven must be preheated to 390°F (200 °C).

Bake the soufflé for about 18 minutes to a maximum of 20 minutes.

For perfect results, check with a kitchen thermometer that your oven's thermostat is reading the correct degrees. This is important so that the cupcakes do not remain raw or, conversely, very dry.

Serve the real chocolate souffle while warm, sprinkled with cocoa if desired and of course - a scoop of vanilla ice cream.

Enjoy!

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