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Chocolate Soufflé
LINDT Dark Chocolate
30-45 minutes
Ambitious

A classic dessert that has a reputation for being very fussy, this Lindt inspired chocolate soufflé recipe when done correctly, is a delicious heavenly treat.

1/4 cup (55 g) butter

1/3 cup + 2 tablespoons (55 g) flour

1/2 cup (125 ml) milk

40 g Lindt Excellence 70% Cacao Dark Chocolate, chopped

1/3 cup (40 g) cocoa powder

5 egg whites

4 egg yolks

1/3 cup (65 g) sugar

Melted butter and sugar to prepare soufflé forms

1
  • Preheat oven to 200°C
  • Prepare forms / form by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar
  • Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces.
  • Put the milk, chopped chocolate, and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously.
  • Add the flour / butter pieces and stir until smooth and thickened.
  • Remove the saucepan from heat and stir in one egg white.
  • Pour the mixture into a bowl and cool until lukewarm.
  • Add the egg yolks one at a time, stirring.
  • Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks.
  • Carefully fold the whipped egg whites into the chocolate mixture.
  • Spoon the soufflé mixture into the prepared forms.
  • Place the forms in a large baking pan. Fill the baking pan with very hot water up to the middle of the forms, and place in lower third of the oven.
  • Reduce the oven temperature to 190°C.
  • Bake 25-30 minutes for small forms or 35-40 minutes for large form.
  • Never open the oven door when making a soufflé!
  • Prepare serving plates and powdered sugar while the soufflés are baking.
  • When finished, remove from the oven, set the soufflé in its form on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold its shape for a few minutes.