Chocolate soufflé by Jason Atherton

I love soufflé very very much! Love how light the texture is. Feels like a miniature cake. Only thing is it sinks within 5-10 minutes if you do not devour it immediately.

I started off learning soufflés by trying out these chocolate soufflés by Jason Atherton just to get the feel of how to make them. After trying to make a few other soufflés, I finally start to get the hang of it. My favourite is the banana and passion fruit soufflé by Gordon Ramsay.

Today I am sharing the basic chocolate soufflé by Jason Atherton. If you never try making a soufflé before, it is probably advisable to start with the chocolate soufflé before you progress to more difficult ones.

Individual chocolate soufflé by Jason Atherton in Maze:

softened butter, to grease

60g caster sugar, plus an extra 2-3 tbsp to dust.

175g bitter chocolate (about 70% cocoa solids), chopped.

4 large eggs, separated.

drop of lemon juice

icing sugar, to dust

Preheat the oven to 200 celcius/gas 6. You will need 6 small ramekins or little ovenproof basins, about 125ml capacity.

Brush well with butter, using upward strokes around the sides. Chill until firm, then brush again with another layer of butter. Coat the ramekins with a little caster sugar, shaking out the excess. Place on a baking tray and set aside.

Put the chocolate into a heatproof bowl and set over a pan of barely simmering water. Stir a few times until the chocolate has melted and is smooth. Remove the bowl from the pan and leave to cool.

Whisk the egg whites in a large bowl until they form firm peaks. Add a drop of lemon juice and whisk in half of the caster sugar, a tablespoonful at a time, until the mixture forms stiff peaks.

Put the remaining caster sugar and egg yolks in a large heatproof bowl and whisk lightly. Set the bowl over the pan of barely simmering water and whisk until the mixture is light, glossy and has tripled in volume. Remove the bowl from the pan and whisk until the side of the bowl no longer feels warm.

Fold the egg yolk mixture into the cooled chocolate. Then fold in a spoonful of the whisked egg whites to loosen the mixture. Carefully fold in the rest of the egg whites until evenly combined. Spoon the mixture into the prepared ramekins and tap them lightly on the work surface to remove any large air pockets. Bake in the hot oven for 8-9 minutes or until the soufflés are well reisen and just set on top. Dust with a little icing sugar and serve straightaway.

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