Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Butter each ramekin thoroughly with
Butter (to taste)
. Make sure you butter your ramekins thoroughly, where there is no butter your soufflé will stick and will hinder the rise. Coat with
Powdered Confectioners Sugar (to taste)
. Turn it
on its side over another ramekin and rotate it to allow the sugar to adhere to all the buttered surfaces.
3.
Combine the
Butter (8 tsp)
,
Bread Flour (4 Tbsp)
, and
Salt (1 tsp)
. Make sure to mix in all the flour and do not leave any dry flour behind! You will end up with an almost thick paste, like a roux.
4.
Remove 1 tablespoon plus 1 teaspoon of sugar from the
Granulated Sugar (1/2 cup)
and keep for later; you will need it when whipping the egg whites.
5.
In a small saucepan, add the
Whole Milk (3/4 cup)
and remaining Sugar and slowly bring to a boil.
6.
Add the butter flour mixture and whisk until it becomes thick and gummy.
7.
Add the
70% Dark Chocolate (3/4 cup)
and whisk until well-incorporated.
8.
Separate the
Eggs (5)
. You will need 5 egg whites and 3 egg yolks.
9.
Add the 3 egg yolks and whisk until well-incorporated. At this point, the base for the soufflé is done. It will hold in the refrigerator for up to a week. The only part that MUST be done before baking is the whipping of the egg whites and the incorporation of them in the base.
10.
In a separate bowl, whisk the 5 egg whites to a light foam.
11.
Add the reserved sugar and continue to whisk until stiff, glossy peaks form.
12.
Fold the meringue mixture into the chocolate base — make sure to do this GENTLY and in THREE stages.
13.
Fill the ramekins to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Wipe any excess batter from the sides.
14.
Place on a baking sheet, and bake for 17 minutes for a soft centre or for 18-19 for a fully set, spongy centre. Serve immediately with
Powdered Confectioners Sugar (to taste)
and enjoy!
