Chocolate Soufflé

Soufflés are elegant dessert options, with just the right balance of sweetness when done right. The word literally means ‘to blow up’ in French, and that’s why the soufflé is said to be perfect when it has risen out of the ramekin, to just the right height.

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Soufflé is basically a cream sauce base combined with meringue. Different ingredients are then added to this combination, and in our recipe, we’ve used chocolate and orange liquor.
It’s easy, elegant and allows for a lot of experimenting with flavour. And thanks to how light it is, makes for a perfect post-meal dessert.

Ingredients

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Orange juice 500 ml
Egg yolk 144g
Castor Sugar 120 g
Flour 90g
Dark chocolate 240g
Orange liquor 60ml
Butter melted as needed
Castor sugar as needed
Icing sugar to decorate

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Note: Brush down the ramekins with butter and coat well castor sugar. Keep in fridge till needed.

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Method
Warm the orange juice.

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Whisk the yolk with 90 g sugar. After this, whisk in the flour and warm orange juice.

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Cook on low heat till it thickens. Do not bring it to a boil.

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Stir in the warm chocolate. We’ve used Callebaut chocolate to attain that perfectly balanced richness.

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Once this is well mixed, stir in the orange liquor.

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Allow the whole mix to cool down .

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Whip up the egg white with 30g of the sugar in parts to make a stiff meringue.

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Fold this mix into the cooled chocolate base.

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Pipe into the ramekins and smoothen the top.

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Bake at 210 C for 12 minutes, till you can see that it has risen and the top is golden brown.

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With soufflé, make sure you DO NOT touch to check doneness, or the soufflé might collapse.

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As a final touch, sprinkle icing sugar on top and serve immediately.

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Perfect to try over the weekend, especially post-Diwali, when the sweet cravings that come with the festive season haven’t yet gone away. We’d love to see your own unique creations, so send us photos of your attempts, and keep watching this space for more recipes.

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