Updated: Jun 14, 2019
If you want a quick dessert to cuddle on your sofa on a cold winter evening, nothing can beat a warm chocolate souffle steaming out of the oven. On the other hand, if you are in mood for some silky indulgence after a good meal, a chilled souffle comes to your rescue.
Though this dessert is mostly enjoyed warm and fresh from the oven, many of my family members prefer the chilled version - so never mind if you have a few extra portions left - not that you will have many.
1/2 cup heavy cream
80 gm chocolate, broken into pieces
2 teaspoon cocoa powder
2 heaped teaspoon butter
1 egg yolk
1 teaspoon flour
1 teaspoon vanilla extract
2 egg whites
2 heaped tablespoons powdered sugar
1/2 teaspoon white vinegar
In a double boiler, melt cream till it is just below simmering.
Switch off the boiler or flame of the gas.
Add pieces of chocolate and set aside till the chocolate melts. Keep stirring intermittently.
In the meanwhile, prepare 4 small sized (about 75ml each) ramekins by applying a generous coat of butter.
Once the chocolate has melted, add butter (room temperature), flour, cocoa powder and vanilla extract to the melted chocolate. Stir in.
Once the temperature has cooled down, add the egg yolk and gently whisk by hand so that no lumps remain.
In a large bowl, beat egg whites till they double up in size.
Gradually add 2 tablespoons of powdered sugar. Beat until stiff peaks form.
Add 1/2 teaspoon of vinegar and fold in.
Now add one big spoonful of the egg whites to the chocolate mixture and gently fold in.
Fold in the remaining egg white mixture. Handle delicately so as to not kill the egg whites.
Divide the mixture into 4 ramekins
Bake at 180 degrees for about 10-12 minutes.
The souffles will rise and firm up on the top as they bake.
Once out of the oven, serve immediately for a warm dessert.
As they cool, the souffles will collapse - in this case, it is better to chill them for a few hours and eat as a chilled dessert.