This is my absolute favourite dessert to serve when hosting, a family recipe passed down from generation to generation. I love chocolate dessert, and this soufflé is much lighter than any kind of cake, which makes it a nice ending to a generous dinner. It's also easy to partially prepare in advance, so you just need to whisk the egg whites last minute and incorporate into the rest. 20 minutes in the oven, and you have a nice warm and fluffy soufflé on the table!
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Ingredients
150g dark chocolate (55% cocoa)
50g butter
1 tbsp white flour
200ml milk
4 eggs
A soufflé, whether sweet or savoury always starts in the same way, with a white sauce to which the flavouring ingredients are added before finally adding whisked egg whites.
Start by making the roux. Melt the butter in a saucepan on medium heat, add the flour and whisk together to warm it up a little. Add the milk, whisking it well into the roux. Keep on medium heat whisking continuously until it boils, then remove from the heat. Break the chocolate up into small pieces and add to the white sauce. Gently combine with a rubber spatula until the chocolate has fully melted. Add the egg yolks and mix well together.
Butter and flour a ceramic oven dish, about 25cm diameter. A soufflé is best served straight from the oven so I will normally leave it here, and make the last bit after dinner. I usually just leave it all on the kitchen counter covered with a tea towel. If the weather is hot however, it’s best to keep the egg whites in the fridge.
When you’re ready, preheat the oven to 180°C. Whisk the egg whites with a pinch of salt until stiff, combine gently through the chocolate mix and pour into the oven dish. Bake in the oven for 20 minutes. Bring the soufflé straight to the table so it’s nice and high. Leave to cool for about 5 minutes before serving.
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This recipe is from Marina Bautier's cookbook Vendredi.