Chocolate Soufflé

 If you want a sweetness overload from France, a chocolate soufflé is one of the best choices to select! Chocolate soufflé is a sweet treat that is very easy to make. As long as you have eggs, chocolate and a cream sauce, you're good to go! This sweet treat is so popular that it reaches fifth on the list of Top Ten Popular Foods in France!

A soufflé is a baked egg-based dish originated in France in the early eighteen century. Combined with other ingredients, it can be either savory or sweet. Soufflés are typically prepared from two components:

1) A flavoured cream sauce as the base and,

2) Egg whites beaten to a soft peak

Soufflé cones from the past participle of the French word souffler, which basically means 'to blow' or 'to puff'. This dish is a dessert soufflé. 

Ingredients! 

Melted butter, to grease 

4 1/2 tablespoons of caster sugar 

60g of butter

2 tablespoons of plain flour

160ml (2/3 cup) of milk

210g good quality of dark chocolate, chopped 

3 eggs, separated 

125ml (1/2 cup) thin cream

2 tablespoons of brown sugar

1 teaspoon of vanilla essence 

Icing sugar, to dust 

How to make Chocolate Soufflé

1) Preheat oven to 180°C. Brush six 160ml (2/3 cup) ovenproof soufflé dishes with melted butter to grease (using upward strokes on side). Sprinkle the inside with 1 1/2 tablespoons of caster sugar, shake out any excess. 

1) Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat. 

3) Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined. 

4) Use an electric beater to whisk egg whites in a clean, dry bowl until finally peaks form. Use a metal spoon to fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined. 

5) Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-20 minutes or until well risen. 

6) Meanwhile; combine remaining chocolate, remaining butter, brown sugar, cream and vanilla essence in a saucepan over low heat. Cook stirring, for 2 minutes or until chocolate melts and mixture is well combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug. 

7 ) To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole on top of each soufflé, pour in a little chocolate sauce. 

And there you have it! Your chocolate soufflé is ready to eat! Get ready to lick your spoons in delight! Enjoy! 

Ingredients and instructions sourced from www.taste.com.au :

https://www.taste.com.au/recipes/chocolate-souffle-3/0603f888-c716-4601-9af4-7856c4f99ceb

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