Foolproof Chocolate Soufflé

 

Ingredients:
1 tablespoon (15 g) Butter – melted
4 teaspoons (20 ml) Sugar

For Base:
1 Egg Yolk
60 g (2 oz) Bitter sweet Chocolate
3 tablespoons (45 ml) Butter
1/2 teaspoon (2.5 ml) Vanilla Extract
1 large pinch of Salt

For Meringue:
2 Egg Whites
1/4 cup (60 g) Sugar
1/2 teaspoon (2.5 ml) Cream of Tartar or 1 teaspoon (5 ml) White Vinegar

For Whipped Cream:
1 cup (240 ml) Heavy Cream
1 teaspoon (5 ml) Vanilla Extract
1 tablespoon Icing Sugar

METHOD:
Brush each ramekin with the melted butter and coat with 2 teaspoons sugar, covering all sides.
Place in refrigerator.

Pre-heat oven to 200°C (400°F).

Melt chocolate and butter in a microwavable bowl until melted.
Whisk to combine.
Then add 1 egg yolk, vanilla and salt.
Whisk until combined.
Keep on counter at room temperature.

Whip the whites.
When foamy add cream of tartar.
Once opaque, slowly add the sugar while the whites whip to stiff peaks and glossy.
Then place one dollop of whites into the base and fold to lighten the base.
Then fold the rest of the whites in thirds, folding the whites being careful not to over mix and deflate your whites.

Remove ramekins from the refrigerator.
Using a large spoon, dollop the mixture into each ramekin filling all the way to the top.
Smooth off with a spatula so you have a flat consistent top.
Run your thumb along inside of the ramekin, all the way around, creating a little channel around the soufflé.
This will allow your soufflés to rise higher in the final baking stages and prevent tops from cracking.
Then clean the edges off with a dish towel.

Place soufflés on a cookie sheet and place into the oven.
Bake for just 13 or 14 mins until soufflés have risen and tops are slightly browned.

Meanwhile, while soufflés bake, whip together heavy cream, vanilla and sugar until soft peaks form and cream is still pourable.
Transfer to a serving bowl.

When soufflés are done remove from oven, dust with powder sugar and serve immediately.
Poke holes in the center of the soufflé with a spoon and serve a dollop of whipped cream inside.

Notes: Make the base ahead. If using in less than an hour, leave on counter.
If it will be more time, pop in fridge.
When sitting down to dinner, remove and allow to come to room temp.