Need a special dessert for a special dinner? Then our light and fluffy Chocolate Soufflés are worth the effort and are sure to impress your guests.
Time: 50 minutes
- 120g dark chocolate chips
- 2 tablespoons unsalted butter, plus 1 tablespoon for preparing the ramekins
- 1 teaspoon vanilla extract
- 2 egg yolks
- 4 egg whites
- 1 tablespoon warm water
- 1/4 cup plus 1 tablespoon sugar, plus extra for coating the ramekins
- 1/2 teaspoon lemon juice
- icing sugar, to sprinkle
Melt one teaspoon of butter in the microwave and use it to lightly brush four ramekins, then lightly coat them with sugar and put into the freezer.
Set an oven rack in lower third of the oven and preheat to 200°C.
In a medium heatproof bowl, add the chocolate and butter. Bring a saucepan filled with a cup of water to a very slow simmer and set the chocolate-filled bowl over the saucepan.It’s important to make sure the bowl doesn’t touch the water. Stir the chocolate occasionally until melted and smooth. Remove the bowl from the heat and stir in vanilla extract. Set aside.
In another bowl, mix the egg yolks and warm water and beat with an electric beater until very frothy. Gradually add one tablespoon of sugar, and continue beating until ribbons form, about three minutes. Then very lightly fold the yolks into the chocolate mixture.
Now, remove prepared ramekins from freezer and set aside.
Put the egg whites into a mixing bowl and add the lemon juice. Beat on medium speed until frothy; then gradually add the remaining sugar and increase the speed to high. Beat until the whites form light peaks.
Working quickly (but calmly), gently fold about a third of the egg whites into the chocolate mixture; then fold in the remaining whites until blended.
Spoon the soufflé mixture into the ramekins and place onto a baking tray. Immediately bake until the soufflés rise and the tops are slightly brown, about 18 minutes. Remove from the oven, dust with icing sugar and serve immediately.