Flour less Chocolate soufflé

Traditionally French!

 

This is the most delicious chocolate soufflé!

It is very easy to do and does not collapse easily. You can pre-make all the components of the dessert well ahead of time. What you cannot do is the whisking of the egg white, this you will have to do last and just before transferring the soufflé into the oven.

The butter chocolate mixture can be pre-prepared along with the greased moulds, the chocolate sauce and the whipped cream.

Enjoy!

“Walter Trupp”

Estimated Preparation Time: 20 minutes        Completion Time: 30 minutes

Skill Level:  Easy                            Serving Size:  6

Equipment: Electric Blender, Pot, 2 metal bowls, Spatula, 6 soufflé moulds

Ingredients for the soufflés

• 70 gm bitter chocolate (70 precent cacao or more)
• 70 gm butter at room temperature
• 6 egg yolks
• 50 gm almond meal or any other nut meal or desiccated coconut
• 6 egg whites
• 2 tablespoons of caster sugar
• 1 tablespoon of butter to grease the moulds
• 1 teaspoon of rum or brandy

 

Method

1. Preheat your oven to 180 degrees (160 degrees fan force) traditional bake
2. Fill the tray approx. 1 cm high with boiling hot water from your tea kettle
3. Fill the stockpot half full with water (or less if you use a larger one) and bring to the boil
4. Place the chocolate into a metal bowl and place onto the boiling hot water
5. Turn off the heat and let stand till the chocolate has melted
6. In-between place the butter into a whisking bowl and whisk for several minutes till it increases in volume and gets paler in colour (it is foaming up)
7. Add the egg yolks
8. Add the almond meal and keep whisking for another 2-3 minutes
9. Remove the chocolate from the hot water and set aside so it can chill to warm room temperature
10. In-between grease the soufflé moulds very generous with butter
11. Add the chocolate to the butter mixture and whisk together
12. Note; wash the whisk as the egg white will not foam up if it comes into contact with any fat particles
13. Place the egg white into the second bowl and whisk until it has all foamed up
14. Add the caster sugar and whisk for 1 more minute (the egg white does not have to be completely firm and soft peaks are actually ideal)
15. Fold approx. ¼ of the egg white into the chocolate mixture and stir well together
16. Add the remaining egg white and now very gently fold in and keep doing this till the mixture is well combined
17. Divide the mixture between the moulds and transfer into the oven and place into the boiling hot water
18. Cook for 15 minutes and remove and quickly serve the soufflés with chocolate sauce and whipped cream on the side

 

 Ingredients for the chocolate sauce and whipped cream

Do this while you cook the soufflés

1. Remove the water from your stock pot
2. Add the milk and bring to the boil
3. Once it boils add the chocolate and stir till melted
4. Add the alcohol and stir together and fill into small serving jug(s)
5. Whip the cream and fill into little bowl

TRADITIONALLY FRENCH