Molten Chocolate Soufflé
Adapted from Gü Chocolate Cookbook
- 25 g Butter, softened to room temperature
- Cocoa Powder
- 15 g Cornstarch
- 30 g Whole Milk
- 120 g Whole Milk
- 125 g 70% Chocolate Couverture
- 30 g Egg Yolks
- 75 g Egg Whites
- 30 g Granulated Sugar
1. Preheat the oven to 190°C.
2. Brush the inside of the ramekins with the softened butter, then dust it with cocoa powder to line the inside of the ramekins. Make sure to spread the cocoa powder around.
3. In a small bowl, whisk the cornstarch and the 30 grams of whole milk. This is called a slurry.
4. In a small saucepan, combine the slurry with the 120 g of whole milk. Bring the mixture to a boil to thicken the mixture.
5. Once boiling, add the chocolate couverture and stir until combined. Take it off the heat and let it rest for 5 minutes to cool down.
6. Add the cooled mixture to the egg yolks. Stir to combine. Set aside.
7. In a stand mixer fitted with a whisk attachment, whisk the egg whites on high speed until foamy before adding the sugar, and continue whisking until it resembles a shaving foam. This is called a meringue.
8. Add a third of the meringue to the chocolate mixture to lighten the soufflé base.
9. Carefully fold in the rest of the meringue to the batter.
10. Divide the batter equally on to the prepared ramekins. Fill it to the top and scrape the excess batter. Place the ramekins in a sheet pan.
11. You can prepare the batter ahead of service and store it inside the refrigerator overnight or in the freezer for 3 days. Otherwise, you can bake it fresh in the oven for 8-10 minutes.
12. Serve immediately because it will deflate instantly when remove out of the oven.