The only other time I had prepared a soufflé was after the IWC French cooking demo. It was a cheese soufflé and didn’t turn out quite as I imagined. I had a hard time folding in the egg mixture to the cheese mixture. I assumed that I did something wrong, maybe the cheese wasn’t cheesy enough or the eggs were to stiff and dense, what ever the reason, I wasn’t happy with my results. When I read about the DK Souffle challenge, I thought this was my chance to redeem myself.
Of the types of soufflés that were suggested, the chocolate soufflé was easiest option to procure ingredients, and I had extra 70% dark chocolate bars, so there was nothing I didn’t have available, except; equipment wise. I didn’t have on hand the 8oz (240ml) ramekins, which the recipe called for, so I had to make due with 3 larger vessels, there was a 4th which had miraculously disappeared.
Here is Gordon Ramsey’s Chocolate Soufflé recipe, which is also found on the BBC Good Food
For the Dishes
2 tbsp (30 ml) 1 oz (30 g) unsalted butter, for greasing
Cocoa powder or finely grated chocolate
For the Creme Patisserie
2 tbsp (30 ml) (18 g) (2/3 oz) all-purpose flour
2 tsp (10 gm) (.35 oz) caster (superfine) sugar (regular sugar is OK)
1/2 tsp (4 1/2 g) (.15 oz) corn starch (aka corn flour)
1 md egg yolk
1 md whole egg
4 tbsp (60 ml) milk
5 tbsp (75 ml) heavy cream (or double cream)
3 oz (90 g) good-quality dark chocolate 70% cocoa solids, broken in pieces
2 tbsp (30 ml) (15 g) (1/2 oz) unsweetened cocoa powder
For the Egg White
6 md egg whites
6 1/2 tbsp (95 ml) 3 oz (90 g) superfine/caster sugar
1. Heat the oven to moderate 375F (190 C)
2. Take four 1 cups/ 240 ml soufflé dishes and brush then completely with softened butter. Tip a little cocoa or grated chocolate into each dish, roll the dish around tiliting it as you do so it is evenly lined all around.
3. For the creme patisserie, mix the flour, sugar and corn starch intoa small bowl. Put egg yolk and whole egg into a medium siced bowl, lightly beat, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and cocoa powder and mix well.
4. To make ganache, pour mild and cream into a pan and bring just to a boil. Remove from the heat. Add the chocalte and beat until it is melted and smooth with no lumps.
5. Gradually stir hot chocolate ganacu into the paste from step 3.
6. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you ar mixing. Keep whisking to give stiff, firm peask to give volume to the soufflé.