Answer to your late night chocolate cravings!
I am just going to say that again, in case anyone missed it- it is flour less chocolate espresso based souffle. Oh so light and tasty!
Being a very amateur baker, soufflé gave me the chills. I was really apprehensive about trying them out- will they rise, will they cook from within, will they taste okay- I too had so many nervous questions. But I tried it, and they came out just fine.
Though I would have preferred that they were a little more risen, as they kept going down while I was setting up my photography. But hey, not bad for my first attempt, and I was too lazy to try for another batch, because honestly they tasted really good, so I had zero motivation to have a go at it again, and I was happy about that.
Few things just to keep in mind:
Whip as your life depends on it; I am kidding, but yes, you need to whip and fold carefully and properly so as to mix the ingredients well.
Do NOT fiddle with your oven door, that is, do not try to open the door to check in between if the souffle is risen. I know, it is tempting, but please don't.
Do watch few videos before starting up.
If you want to And yes, skip those espresso granules if you are looking for some pure chocolate love!
Ingredients
Flourless Chococino Soufflé
2 egg yolks
2 egg whites
20 gram Dark chocolate chips
20 gram Milk chocolate chips
20 gram Granulated Coffee powder
3 tbsp Milk
6 tbsp Caster Sugar
¼ tsp Salt
¼ cup Unsweetened cocoa powder
2 tbsp water
Powdered Sugar for dusting
Chocolate Sauce as topping
Butter and granulated sugar for coating the ramekins
Directions
Flourless Chococino Soufflé
1. Preheat oven to 375° (190C). Rub the inside of the ramekins with butter and then dust it with granulated sugar. Pour out the excess.
2. For this recipe, I used 4 mid sized ramekins.
3. Pour the milk and cream in a small saucepan and heat it until it boils. Remove the saucepan from heat.
4. Add in the Chocolate chips(Dark and Milk) and the espresso powder. Let it sit for 1 minute and then stir until chocolate has melted and everything is well mixed.
5. Add the cocoa powder and water into this mixture and whisk it until it is hot over using bain-marie method
6. Remove the mixture from the heat and let it cool for few minutes.
7. Meanwhile whip the egg whites with salt until it is foamy. Gradually add sugar and beat until stiff peaks form.
8. Add in the egg yolks to slightly cooled chocolate mixture and whisk it to combine.
9. Gently mix one-third of the egg whites into chocolate mixture using spatula. Then fold the chocolate mixture into the remaining egg whites.
10. Pour the batter into prepared ramekins.
11. Bake for 10-12 mins or until the soufflé has risen well.
12. Serve immediately as it will flatten out. Dust top with powdered sugar and add drizzle chocolate sauce if required.
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