Chocolate Soufflé

 

After getting slightly obsessed with the Great British Baking Show, I decided to check Paul Hollywood’s cookbook out from the library.

BAKE: My Best Ever Recipes for the Classics by Paul Hollywood
My rating: 5 of 5 stars

Beautiful photos and great recipes. From breads to cakes to pies, both savory and sweet, this book had all things baking! There are classics and twists on classics - truly something for everyone.

View all my reviews

There were many great recipes in the book, but I was immediately drawn to the breads and desserts.

Ultimately, I decided on soufflé, having successfully made a savory Spinach and Ham Soufflé last year, and then the mini Soufflé Cottage Cheese Egg Bite more recently, I knew I wanted to make a sweet soufflé.

That settled it!  I made the most delightful Chocolate Soufflé - it was silky smooth and so decadent - it was everything I’d hoped it would be!

Chocolate Soufflé

Adapted slightly from Bake by Paul Hollywood

Ramekins

½ tablespoon butter

½ ounce bittersweet chocolate, finely grated

Chocolate Créme Anglaise

1 cup + 1 tablespoon lowfat milk

⅓ cup heavy cream

4 egg yolks

6 tablespoons sugar

5 tablespoons cocoa powder

2 ½ tablespoons all purpose flour

2 tablespoons + 1 teaspoon cornstarch

Meringue

4 egg whites

Pinch salt

½ teaspoon lemon juice

Preheat oven to 400 degrees F.  Grease the sides and bottoms of 6 ramekins with butter, then sprinkle grated chocolate to coat the bottom and sides of the ramekins.

Place the milk and cream in a small saucepan over medium-low heat until steaming.  

While the milk heats, place the egg yolks and 6 tablespoons sugar in a bowl and whisk to mix.  Add the cocoa powder, flour, and cornstarch and mix until combined (the mixture will be quite thick).

A bit at a time, pour the hot milk into the chocolate mixture, whisking to incorporate.  Once the milk is all added, return to the saucepan.

Cook over medium-low heat, stirring constantly, until the mixture is thick and pudding-like.  Pour into a bowl and whisk vigorously until smooth.  Set aside to cool slightly.

Meanwhile, place the egg whites, salt, and lemon juice into a stand mixer fitted with the whisk attachment.  Beat on medium-high until stiff peaks form.  To test, flip the bowl upside down - if the whipped egg whites stay put, it’s ready.

Turn the mixer back to medium and slowly add the ½ cup sugar, beating until thick and glossy.

Spoon a large scoop of meringue into the chocolate anglaise and gently fold in until no streaks remain.  Continue adding large spoonfuls of meringue and folding in until all the meringue is added and fully incorporated.

Divide the soufflé batter between the ramekins.  Place the ramekins on a baking sheet.  Place in the oven and bake for 15-17 minutes or until risen.

Immediately upon removing from the oven, dust with powdered sugar and serve.

Serves 6