Chocolate Soufflé

A soufflé is a baked egg-based dish which originated in early eighteenth century France.After being cooked, a soufflé is puffed up and fluffy, and it will generally fall after 5 or 10 minutes.

Ingredient

Method

For coating ramekins: some melted unsalted butter some sieved cocoa powder Soufflé: 105ml milk 55g dark chocolate coin 2 A egg yolks 1 tbsp sugar 10g low protein flour 2 A egg whites 2 tbsp sugar Garnish: cocoa powder/confectioner sugar

1. Preparation：Preheat oven 180C and brush two 4' rameins (include top edge) with butter and then coat with cocoa powder around ramekins. Set aside. 2. Heat the milk over low heat, when the milk is about to boil turn off the heat. 3. add chopped chocolate and stir well. Set aside to make it cooler. 4. Stir together egg yolks and sugar, continue add LP flour and mix well. 5. Pour the yolk batter into chocolate milk mixture. Stir them over low heat until thickened 6. transfer the batter into mixing bowl. Set aside. 7. Whisk egg whites until flurry and then add sugar in 3 times and continue beat until glossy/stiff peak form. 8. fold 1/3 egg whites into chocolate mixture and mix well. Fold in remaining white and fold them gently until blended. 9. Pour the mixture into ramekin and bang out the air. 10. Bake for 30-35 minutes. Cool inside oven for 20 minutes. Immediately dust with confectioner sugar after remove from oven. Serve immediately.