CHOCOLATE SOUFFLÉ

INGREDIENTS

¼ cup sugar

1 tbsp sugar (for coating the ramekins)

200g Valrhona chocolate (finely chopped)

1 tsp vanilla extract

3 large egg yolks (75g)

4 large egg whites (160g)

¼ tsp cream of tartar A generous amount of unsalted butter depending on the size of the ramekins

RECIPE

Preheat the oven to 350°F. Butter four ramekins and coat with sugar, tap out excess and place in the fridge. Prepare an oven tray for 11 ramekins.

In a large bowl set over a pot of simmering water, combine chocolate, vanilla and quarter cup of water.

Stir at times for about 10 minutes until the chocolate has completely melted and the mixture is smooth.

Remove from heat and let it cool to room temperature for 20 minutes.

Stir egg yolks into cooled chocolate mixture until well combined and set soufflé base aside.

In another large bowl using a mixer, beat egg whites and cream of tartar on medium high for about two minutes until soft peaks form. Gradually add sugar and beat for about five minutes until stiff glossy peaks form but don’t overbeat.

In two steps, gently fold the egg white mixture into the chocolate soufflé base with a rubber spatula.

Be gentle; don’t over-incorporate. It doesn’t matter if all the egg white isn’t folded in.

Transfer the mixture to the prepared ramekins and take care not to get batter on the top edge of the dish. Bake the soufflé for 30-35 minutes until it puffs and sets. Don’t open the oven door while it’s baking.

Once it has baked, dust with icing sugar and serve immediately with raspberry coulis and vanilla ice cream.