Chocolate Souffle
Chocolate souffle is built on a foundation of melted dark chocolate and egg yolk base into which stiffly beaten egg whites are folded. In the oven's intense heat, the air trapped in the meringue expands rapidly, pushing the souffle upward above the rim of its ramekin in a dramatic rise. The exterior sets into a thin, fragile crust while the interior remains molten - somewhere between a baked custard and a warm chocolate sauce. The moment of service is critical: a souffle begins to deflate within a minute or two of leaving the oven, so it must be rushed to the table and eaten immediately. Breaking through the top with a spoon releases a rush of hot, intensely flavored chocolate from within. The ramekins are prepared by coating the interior with butter and sugar, which gives the batter something to grip as it climbs. Despite its reputation for difficulty, the technique is straightforward - the challenge is timing, not skill.
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Instructions
- 1
Butter ramekins and coat with sugar.
- 2
Melt chocolate and butter, then whisk in yolks.
- 3
Whip egg whites with sugar to stiff peaks.
- 4
Fold meringue into chocolate base in 2-3 additions.
- 5
Bake at 200C for 12-15 minutes and serve immediately.
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