Chocolate Flourless Soufflé

I've been meaning to make a soufflé for a while now, and the chocolate ones I made definitely fit the bill. I looked up a few recipes and most of them used flour and butter, and had a long ingredient list, however I like to keep things simple, and also the fact that I only had a teaspoon of butter remaining in the fridge, made me choose a recipe I found on prestat. When you make a molten lava cake you want the centre to be cooked to gooey perfection, similarly with soufflés it's all about the perfection in getting it to rise aswell as it being light and airy. I've not made loads of soufflés before but when I have, I've had a 50:50 success rate; it may come out perfectly one time, but the next time I make it, it just seems to fall flat, luckily this attempt was a success, so I reckon this is a fairly safe recipe to use, even for the novice soufflé makers out there. I was surprised at how light this soufflé was, and it was chocolately but not 'rich' which actually made it taste kindda healthy dare I say, and I just wish that I had some cream or ice-cream to eat it with; that would literally be heaven on a spoon. Unlike with most other baked goods you have to eat soufflés as soon as they come out of the oven (yay!), and these soufflés kept their height for a good few minutes which was rather impressive, but don't despair if they go cold because I found out that they are just as delicious when chilled in the fridge.

Preparation time- 30mins
Serves- 4

Recipe

Ingredients:
100g plain chocolate
3 eggs separated
50g caster sugar
butter to grease ramekins

Method:
1. Preheat the oven to 200C. Grease 4 ramekins with the butter, then coat with the sugar.

2. Melt the chocolate by either placing on a double boiler or by microwaving it (be careful not to burn the chocolate).

 3. In a bowl whisk the egg yolks and remaining sugar until it becomes light and pale in colour.

 4. In a separate bowl whisk the egg whites (make sure that you thoroughly wash and dry the wisk so there is no egg yolk or water left on it) until stiff peaks form.

 5. Pour the melted chocolate into the  egg yolk mixture and whisk in quickly.

 6. Add half of the egg whites and fold in, then fold in the remaining (try to keep as much air in the mixture, and don't mix it too much).

 7. Carefully fill the ramekins with the chocolate mixture, try not to get the mixture all over the sides as this will affect the rising of the soufflé.

8. Bake for 15 minutes.

9. Eat immediately!

Source:
Prestat


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